Berry Pudding

1. 1

   Coat a 2 1/2 qt (7 1/2 x 3) souffle dish with cooking spray; line with plastic wrap leaving a 6 overhang.

2. 2

   Cut the cake into 16 slices; reserve.

3. 3

   Stir Jell-O into boiling water until totally dissolved; stir in grape juice.

4. 4

   Toss berries with jello.

5. 5

   In blender, puree 1/4 cup of berry mixture; stir back into jello.

6. 6

   With slotted spoon, transfer 1/2 of berry mixture to prepared dish.

7. 7

   Top with half the cake slices in even layer; press down.

8. 8

   Repeat with remaining berry mixture and cake.

9. 9

   Pour any remaining liquid over pudding; fold over plastic wrap.

10. 10

    Place a 7 plate over pudding; top with heavy can.

11. 11

    Refrigerate at least 6 hours or overnight.

12. 12

    Open plastic wrap and invert pudding onto serving plate; remove plastic wrap.

13. 13

    Garnish with whipped topping if desired.

No additional tips available.