Angel Berry Summer Pudding
What could be easier and more delicious than layers of cake, pudding and berries in an English-inspired classic dessert!
1 package Betty CrockerÂ® white angel food cake mix
1 1/4 cups cold water
2 packages (4-serving size each) vanilla instant pudding and pie filling mix
4 cups milk
3/4 teaspoon rum extract
4 cups sliced strawberries
2 cups raspberries
Frozen (thawed) whipped topping, if desired
Make cake mix as directed on package, using cold water. Cool completely; tear cake into bite-size pieces.
Meanwhile, make pudding mixes as directed on package for pudding, using 4 cups milk and adding rum extract.
Spoon one-third of the pudding into bottom of rectangular baking dish, 13x9x2 inches. Layer with half of the cake pieces and half of the berries. Repeat layers, ending with remaining pudding.
Cover and refrigerate at least 4 hours. Garnish each serving with a dollop of whipped topping.
Use 6 cups of your favorite berry combo for the strawberries and raspberries.