| 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 |
| 1. | Make cake mix as directed on package, using cold water. Cool completely; tear cake into bite-size pieces. |
| 2. | Meanwhile, make pudding mixes as directed on package for pudding, using 4 cups milk and adding rum extract. |
| 3. | 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. |
| 4. | 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. |
|
| "Summer pudding" is a classic English dessert. Bread and sweetened berries are layered in a mold, refrigerated overnight then served unmolded with sweetened whipped cream. |
Nutrition Information:
260 ( 20); 2g ( 1g, ncg); 5mg; 650mg; 57g ( 3g, ncg); 7g 4%; 62%; 12%; 4% 2 ; 2 ; 0 ; 0 nc