Angel Berry Summer Pudding

What could be easier and more delicious than layers of cake, pudding and berries in an English-inspired classic dessert!

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( 31 Ratings)

31 Ratings

5 Stars 48%

4 Stars 29%

3 Stars

2 Stars 13%

1 Stars

Member Reviews ( 5 )

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Prep Time 25 min
Total Time 4 hr 25 min
Servings 12

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.