Angel Berry Summer Pudding

Angel Berry Summer Pudding
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  1. 1 package Betty Crocker™ white angel food cake mix
  2. 1 1/4 cups cold water
  3. 2 packages (4-serving size each) vanilla instant pudding and pie filling mix
  4. 4 cups milk
  5. 3/4 teaspoon rum extract
  6. 4 cups sliced strawberries
  7. 2 cups raspberries
  8. Frozen (thawed) whipped topping, if desired
  1. 1Make cake mix as directed on package, using cold water. Cool completely; tear cake into bite-size pieces.
  2. 2Meanwhile, make pudding mixes as directed on package for pudding, using 4 cups milk and adding rum extract.
  3. 3Spoon 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. 4Cover and refrigerate at least 4 hours. Garnish each serving with a dollop of whipped topping.