Best Berry Bliss Cake Recipes

BERRY BLISS CAKE

Berry Bliss Cake image

Received this recipe today from Kraft.com. I plan to make this soon. Cooking time includes chilling.

Provided by SweetSueAl

Categories Dessert

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

3/4 cup cold milk
4 ounces instant vanilla flavor pudding and pie filling (4-serving size)
1 1/2 cups thawed Cool Whip Topping, divided
1 (10 3/4 ounce) package frozen pound cake
1/4 cup orange juice
2 cups mixed raspberries (or both mixed) or 2 cups sliced strawberries (or both mixed)
1/4 cup blackberry

Steps:

ADD milk to dry pudding mix in medium bowl. Beat with wire whisk 2 minute or until well blended. Stir in 1 cup of the whipped topping.
CUT cake horizontally into three layers; brush with juice. Place bottom layer on serving plate; top with 3/4 cup of the mixed berries, half of the pudding mixture and middle cake layer. Repeat layers of mixed berries and pudding mixture; cover with top cake layer. Top with 1/2 cup whipped topping and all remaining berries; cover loosely with foil.
REFRIGERATE at least 4 hours or overnight. Store any leftovers in refrigerator.

Nutrition Facts : Calories 316.5, Fat 16.4, SaturatedFat 7.6, Cholesterol 56.3, Sodium 378, Carbohydrate 39.9, Fiber 2.6, Sugar 15.4, Protein 3.7

BERRY BLISS CAKE

Berry Bliss Cake image

Bookmark this Berry Bliss Cake recipe because it's going to be one of your new go-tos. Made with vanilla pudding, COOL WHIP, fresh berries, pound cake and more, this no-bake Berry Bliss Cake offers layers and layers of sweet goodness!

Provided by My Food and Family

Categories Home

Time 4h20m

Yield 8 servings

Number Of Ingredients 7

Ingredients

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
3/4 cup cold milk
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
1 cup each fresh raspberries and sliced strawberries
1/4 cup blackberries
1 pkg. (10.75 oz.) frozen prepared pound cake, thawed
1/4 cup orange juice

Steps:

Beat pudding mix and milk with whisk in medium bowl 2 min. Stir in 1 cup COOL WHIP. Combine berries; reserve 1/2 cup.
Cut cake into 3 layers.
Brush cake layers with juice.
Stack cake layers on plate, filling each layer with half each of the remaining berries and pudding mixture. Top with remaining COOL WHIP and reserved berries. Refrigerate 4 hours.

Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

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