1 pkg. (12-oz.) pound cake, cut into 10 slices
3 Tbsp. orange juice
2 pt. fresh seasonal berries (raspberries, blueberries and strawberries, mixed)
2 T. sugar
1 1/2 C. milk
1 C. sour cream
1 t. vanilla extract
2 packages (4-serving size each) vanilla instant pudding mix
1 (8-oz.) tub Cool Whip, thawed
Arrange cake sliced in bottom of a 13 x 9-inch serving dish. Drizzle orange juice over cake. Top with berries; sprinkle sugar over berries.
Pour milk into large bowl; whisk in sour cream, vanilla and dry pudding mixes, beating just until well blended and smooth. Gently stir in 1 cup of the Cool whip and blend. Spread over berries in pan. Top with remaining whipped topping. Cover and refrigerate overnight. If desired, garnish with fresh berries before serving.
Serves 12 to 15.
Razzle Dazzle Recipes