This luscious Mother’s Day Cake features layers of berries and whipped topping sandwiched in moist pound cake. Makes a delicious light dessert for any gathering as well as a special treat for Mom.
3/4 cup cold milk
1 (4 serving size) box vanilla flavor instant pudding and pie filling
1 1/2 cup whipped topping, thawed and divided
1 (10.75 oz.) prepared pound cake
1/4 cup of orange juice
1 cup of fresh raspberries
1 cup of fresh strawberries, sliced
1/4 cup fresh blackberries
Beat milk and pudding mix with an electric mixer until blended.
Fold in 1 cup of whipped topping.
Cut the pound cake into 3 layers lengthwise.
Brush the first layer with orange juice.
Spread half the pudding onto the cake layer.
Add 1/3 of the raspberries and 1/3 of the strawberries.
Add the next cake layer and repeat the steps for the first layer.
Top with the third cake layer.
Brush with orange juice and spread the remaining whipped topping on it.
Sprinkle the remaining raspberries and strawberries over the top.
Finish with blackberries over the other fruit.
Cover loosely with foil and chill for at least 4 hours, but no more than 24 hours.