INGREDIENTS

  • 1angel food cake, store bought (6-inches in diameter)
  • 3 cups nonfat milk
  • 2 (1.5-1 2/3ounce)packages fat-free instant vanilla pudding mix (4-serving size)
  • 2 cups fresh strawberries , sliced
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 tablespoon sugar
  • 1 tablespoon cream sherry or orange juice
  • 1/4 cup raspberry all fruit spread, melted
  • 1 1/2 cups fat-free whipped topping, thawed
  • 1/2 teaspoon vanilla

DIRECTIONS

  1. Pour the milk into a medium bowl. Add the pudding mix.
  2. Using an electric mixer, beat on low speed for 2 minutes.
  3. In a large bowl, gently stir together the berries, sugar and sherry.
  4. Cut or tear enough cake into cubes to measure 3 cups.
  5. To assemble, put half the cake cubes in a 2 1/2 quart glass bowl.
  6. Drizzle with 2 tablespoons fruit spread.
  7. Top with half the fruit mixture, followed by half the pudding.
  8. Repeat layers.
  9. In a medium bowl, stir together the whipped topping and vanilla. Gently spread over the pudding.
  10. Cover the bowl with plastic wrap. Refrigerate until ready to serve. Can be saved up to 24 hours.