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Angel Berry Summer Pudding

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Angel Berry Summer Pudding
  • Prep 25 min
  • Total 4 hr 25 min
  • Servings 12
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What could be easier and more delicious than layers of cake, pudding and berries in an English-inspired classic dessert!
Updated Jan 31, 2022

Ingredients

  • 1 package Betty Crocker™ white angel food cake mix
  • 1 1/3 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use 6 cups of your favorite berry combo for the strawberries and raspberries.

Nutrition

260 Calories, 2g Total Fat, 7g Protein, 57g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
20
Total Fat
2g
0%
Saturated Fat
1g
0%
Cholesterol
5mg
0%
Sodium
650mg
0%
Total Carbohydrate
57g
0%
Dietary Fiber
3g
0%
Protein
7g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
62%
62%
Calcium
12%
12%
Iron
4%
4%
Exchanges:
2 Starch; 2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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