Angel Berry Summer Pudding

 

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.