Ingredients1 h 15 m servings 172 cals
- Arrange cake slices on bottom of 13x9-inch dish, cutting to fit if necessary; drizzle evenly with juice. Top with berries.
- Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping. Spoon over berries; cover with remaining whipped topping.
- Refrigerate at least 1 hour. Cut into 15 squares to serve.
Per Serving: 172 calories; 0.6 g fat; 35.1 g carbohydrates; 3.1 g protein; < 1 mg cholesterol; 657 mg sodium. Full nutrition
ReviewsRead all reviews 4
Delicious, light, refreshing, easy to make........ Need I say more? Made this for my dad's birthday and everyone loved it. The fresh berries just make this dessert.
I got this recipe from the Kraft Foods magazine and it's wonderful. It's great for the summer, and it's cool and refreshing. YuM!
WOW!!! This recipe is delicious. we used cheesecake pudding instead because we already had it but it was so good!!! Highly recommend it.