Angel Berry Summer Pudding
What could be easier and more delicious than layers of cake, pudding and berries in an English-inspired classic dessert!
Ingredients:
1 package Betty Crocker® 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
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Make cake mix as directed on package, using cold water. Cool completely; tear cake into bite-size pieces.
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Meanwhile, make pudding mixes as directed on package for pudding, using 4 cups milk and adding rum extract.
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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.
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Cover and refrigerate at least 4 hours. Garnish each serving with a dollop of whipped topping.
Substitution
Use 6 cups of your favorite berry combo for the strawberries and raspberries.
B-man