Berry Bliss Cake

Ingredients:

3/4 cup cold milk

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

1 1/2 cups whipped topping, thawed and divided

2 cups mixed raspberries & sliced strawberries

1/4 cup blackberries

1 package (10.75 ounces) frozen pound cake

1/4 cup orange juice

Directions:

Beat milk and dry pudding mix for 2 minutes or until blended. Stir in 1 cup of the whipped topping.

Combine berries in a bowl, reserve 1/2 cup for topping.

Cut the cake into three layers; brush each slice with juice. Put first cake slice on serving plate, filling with half of the pudding mixture and half of the berries. Put second cake slice on top, and add remaining pudding mixture and berries. Top with remaining whipped topping and reserved berries. Cover loosely with foil.

Refrigerate at least 4 hours or up to 24 hours.