Berry Summer Pudding from Woman's World 6/22/09

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   ["Coat 2-1/2 quart (7 1/2""x3"") souffle dish with cooking spray; line with plastic wrap leaving 6"" overhang.", "Cut the angel food cake into 16 pieces; reserve.", "Stir 2 pkgs jello into 1 1/2 cups boiling water until dissolved; stir in 1 1/2 cups white grape juice.", "Toss 8 cups assorted berries with jello (cut the strawberries into quarters).", "In a blender, puree 1/4 of berry mixture; stir back into jello mixture.", "With slotted spoon transfer 1/2 the berry mixture to dish.", "Top with 1/2 the cake slices in even layer; press down.", "Repeat with remaining berry mixture and cake.", "Pour any remaining liquid over pudding; fold over plastic wrap.", "Place 7"" plate over pudding; top with heavy can.", "Refrigerate at least 6 hours or overnight.", "Open plastic wrap and invert pudding onto plate; remove plastic wrap.", "If desired, garnish with whipped topping, berries and mint."]

* Per serving · 4 servings · Values may vary.

No additional tips available.