Angel Berry Summer Pudding

1. 1

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

2. 2

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

3. 3

   Tear angel food cake into bite size pieces.

4. 4

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

5. 5

   Repeat layers, ending with remaining pudding.

6. 6

   Cover and refrigerate at least 4 hours.

7. 7

   Garnish each serving with a dollop of whipped topping.

* Per serving · 4 servings · Values may vary.

No additional tips available.