Berry Bliss Cake
1 pkg. (4-serving size) Vanilla Instant Pudding
3/4 cup cold milk
1-1/2 cups thawed Whipped Topping, divided
2 cups mixed fresh raspberries and sliced fresh strawberries
1/4 cup fresh blackberries
1 pkg. (298 g) frozen prepared pound cake, thawed
1/4 cup Orange juice
BEAT pudding mix and milk with whisk 2 min. Stir in 1 cup whipped topping. Combine berries; reserve 1/2 cup.
CUT cake into 3 layers.
BRUSH cake layers with juice.
STACK cake layers on plate, filling each layer with half each of the remaining berries and pudding mixture. Top with remaining whipped topping and reserved berries. Refrigerate 4 hours.
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