Double Berry Lemon Dessert – a delicious recipe with angel food cake, cold water, milk, sugar, cream cheese, frozen raspberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a small bowl, combine cake mix and water; beat on low speed for 30 seconds. Beat on medium for 1 minute. Pour into an ungreased 11x7-in. baking pan. Bake at 350u00b0 for 20-25 minutes or until golden brown and entire top appears dry. Cool completely, about 40 minutes.
2
In a small bowl, whisk milk and pudding mix. In a small bowl, beat cream cheese until smooth; beat in pudding mixture until blended. Run a knife around sides of pan. Remove cake and cut horizontally into two layers. Place bottom layer on a serving plate; spread with half of pudding mixture. Top with remaining cake layer and pudding mixture.
3
In a small bowl, combine the raspberries, blackberries and sugar. Serve with cake. Refrigerate leftovers.
407
kcal
Calories
19
g
Fat
56
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1-1/3 cups angel food cake mix, 2/3 cup cold water, 1 cup cold 2% milk, 1 package (1 ounce) sugar-free instant lemon pudding mix, and more.
Yes, Double Berry Lemon Dessert falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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