This luscious dessert can be made with vanilla or lemon pudding depending on your tastes. Use all four types of berries or just use 1 or 2 of your favorites. This can also be made by using vanilla pudding and mandarin oranges.
Product: Easter Recipes - Cooking in the Classroom
Category: Easter Dessert Ideas - Easter Desserts
Very Berry Pound Cake Bars
1 (12 oz.) pkg. pound cake
3 T of orange juice
1 C of fresh strawberries, sliced
1 C of fresh raspberries
1 C of fresh blueberries
1 C of fresh blackberries
2 T sugar
2 1/2 C of cold milk
2 (3 oz.) pkg. French vanilla instant pudding and pie filling
1 (8 oz.) container frozen whipped topping, thawed and divided
Cut the pound cake into 10 slices.
Cut each slice in half lengthwise.
Place the slices in a 9X13 baking dish in a single layer trimming if necessary to fit.
Pour the orange juice over all the slices of cake.
Place all the berries into a large mixing bowl.
Sprinkle with the sugar and mix to coat.
Spread the berries evenly over the pound cake.
Pour the milk into a large mixing bowl.
Sprinkle in the instant pudding and whisk until the pudding is completely dissolved.
Stir in 1 C of whipped topping.
Carefully spread the mixture over the top of the berries.
Top the bars with the remaining whipped topping.
Cover and chill for 2 hours.
Makes 20 bars
Preparation Time: approximately 15 minutes
Total Cooking Time: approximately 2 hours 15 minutes