Berry Bliss Cake

3/4 cup Cold milk
1 pkg. (4-serving size) Vanilla flavor instant pudding & pie filling
1 1/2 cup Thawed whipped topping (Cool Whip), 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

Beat milk and dry pudding mix (or shake in covered bowl) for 2 minutes 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.

Makes 8 servings.

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