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Angel Berry Summer Pudding

  • Prep 25 min
  • Total 4 hr 25 min
  • Ingredients 7
  • Servings 12

Ingredients

2
packages (4-serving size each) vanilla instant pudding and pie filling mix
4
cups milk
3/4
teaspoon rum extract
1
round angel food cake (10 inch), torn into bite-size pieces
4
cups sliced fresh strawberries
2
cups fresh raspberries
Frozen (thawed) whipped topping, if desired
© 2012 General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
Calories from Fat
20
% Daily Value
Total Fat
2g
3%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
650mg
27%
Potassium
340mg
10%
Total Carbohydrate
57g
19%
Dietary Fiber
3g
11%
Sugars
47g
Protein
7g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
60%
60%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
2 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Try other flavors of pudding, such as white chocolate, French vanilla or lemon, instead of the vanilla.

This recipe is perfect to tote to a casual picnic or serve for a formal dessert. To make it special, bring out your best dessert plates.

Directions

  • 1 Make pudding mixes as directed on package for pudding, using 4 cups milk and adding rum extract.
  • 2 In 13x9-inch glass baking dish, spoon one-third of the pudding. Layer with half of the cake pieces and half of the berries. Repeat layers, ending with remaining pudding.
  • 3 Cover and refrigerate at least 4 hours. Garnish each serving with a dollop of whipped topping.

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