Angel Berry Summer Pudding

1. 1

   Make cake mix as directed on package, using cold water.

2. 2

   Cool completely; tear cake into bite-size pieces.

3. 3

   Meanwhile, make pudding mixes as directed on package for pudding, using 4 cups milk and adding rum extract.

4. 4

   Spoon one-third of the pudding into bottom of rectangular baking dish, 13x9x2 inches.

5. 5

   Layer with half of the cake pieces and half of the berries.

6. 6

   Repeat layers, ending with remaining pudding.

7. 7

   Cover and refrigerate at least 4 hours.

8. 8

   Garnish each serving with a dollop of whipped topping.

* Per serving · 4 servings · Values may vary.

No additional tips available.