 | | Directions |
- Preheat oven to 350°F.
- In a prepared jelly roll pan, bake cake according to directions. Cool completely and cut into 1 inch squares or coarsely crumble.
- While the cake is baking, prepare pudding mix with 4 cups of milk according to directions on package. Refrigerate.
- Place each fruit in a separate medium-sized bowl and pour about 1/4 cup liqueur over fruit; set aside to allow the fruit to absorb the flavor of the liqueur.
- In a glass bowl, cover the bottom with cake squares or crumbles. Next, layer the fruit and then top with the pudding. Repeat layers until the bowl is full. The top layer should be the whipped topping and then garnish with additional fruit if desired.
- Cover and refrigerate 8-12 hours or overnight.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Container: Large deep clear glass bowl (approximately 4 quarts)
Servings: 12
|  | | Ingredients | | - | | 1 package yellow, white, or vanilla cake mix, prepare according to directions |
| - | | 1/2 cup Cointreau or Grand Marnier, divided |
| - | | 1 pound frozen raspberries (not in syrup) |
| - | | 1 pound frozen peach slices (not in syrup) |
| - | | 2 packages instant french vanilla pudding |
| - | | 4 cups skim milk |
| - | | cup non-dairy whipped topping |
| - | | additonal fruit for garnish if desired |
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