puddingCooking With Sharon Springfield | Cooking With Sharon Springfield

Red Velvet Poke Cake

Duncan Hines Red Velvet Cake Mix
Cheesecake Instant Pudding
Oreos
Cool Whip

Bake the Red Velvet Cake as directed in a 9×13″ baking pan. Using the handle of a wooden spoon, poke holes at 1 inch intervals into the top of the cake, about halfway through cake.

Mix up the pudding using directions for pie filling. (uses less milk) Spread the pudding over the cake, smoothing the pudding into the holes.

Cover with plastic wrap and refrigerate the cake for 2 hours. While the cake is chilling, crush Oreo cookies into crumbles for the top of the cake. Once the cake is chilled well, spread Cool Whip onto the top of cake and sprinkle with crushed Oreos.

*Photo found online – credit unknown – if its yours, will happily link to your post.

Sharon Springfield

Red Velvet Poke Cake

Berry Bliss Cake

This is an easy dessert which uses fresh berries and creamy pudding layered between slices of pound cake. Great dessert for a summertime gathering.

3/4 cup cold milk
1 pkg. (4-serving size) vanilla flavor instant pudding & pie filling
1 1/2 cups thawed Whipped Topping, divided
2 cups mixed raspberries and sliced strawberries
1/4 cup blackberries
1 pkg. (10.75 oz) frozen pound cake
1/4 cup orange juice

1. Beat milk and dry pudding mix 2 min. or until well blended. Stir in 1 cup of the Whipped Topping. Combine berries
2. Cut cake into three layers; brush with juice. Reserve 1/2 cup of berries. Stack cake layers on serving plate, filling each layer with half each of the pudding mixture and remaining berries. Top with remaining Whipped Topping and reserved berries. Cover loosely with foil.
3. Refrigerate at least 4 hours or up to 24 hours. Store leftovers in refrigerator.

Serves 8

Yum

Berry Bliss Cake

Ingredients

3/4 cup cold milk

1 pkg. (4-serving size) vanilla flavor instant pudding & pie filling

1 1/2 cups thawed Whipped Topping, divided

2 cups mixed raspberries and sliced strawberries

1/4 cup blackberries

1 pkg. (10.75 oz) frozen pound cake

1/4 cup orange juice

Instructions

Beat milk and dry pudding mix 2 min. or until well blended. Stir in 1 cup of the Whipped Topping. Combine berries

Cut cake into three layers; brush with juice. Reserve 1/2 cup of berries. Stack cake layers on serving plate, filling each layer with half each of the pudding mixture and remaining berries. Top with remaining Whipped Topping and reserved berries. Cover loosely with foil.

Refrigerate at least 4 hours or up to 24 hours. Store leftovers in refrigerator.

https://cookingwith.sharonspringfield.com/blog/berry-bliss-cake/

*recipe source and image source – Kraft http://www.kraftrecipes.com/recipes/berry-bliss-cake-106367.aspx#