 | | Directions |
- Bake cake according to package directions.
- When cooled, place on a platter and poke holes all over the top with a skewer.
- Pour prepared gelatin over the top, approximately 1 cup. The rest can be refrigerated.
- Cut or tear the cake into cubes, set aside.
- Prepare instant pudding according to package directions.
- Cool in the refrigerator.
- In a trifle bowl or large glass serving bowl, place a layer of the cake in the bottom and slightly up the sides.
- Then spoon a layer of pudding over the cake, then a layer of raspberries and blueberries.
- Repeat the layers three times.
- Top all with non dairy whipped topping and garnish with berries and mint if desired.
|
|
|
Prep Time: 15 minutes
Cook Time: 20 minutes
Container: large trifle or glass bowl, two medium bowl, angle food cake pan
Servings: 12
|  | | Ingredients | | - | | 1 box angel food cake mix |
| - | | 1 package (4.6 oz.) vanilla instant pudding and pie filling |
| - | | 5 packages (6 oz.) blueberries |
| - | | 5 packages (6 oz.) raspberries |
| - | | 8 ounces non dairy whipped topping |
| - | | 1 package (2.3 oz) raspberry or strawberry gelatin - prepared with water but not gelled or set |
| - | | mint and berries for garnish - optional |
| |
| |
