Lemon-Berry Lush

1. 1

   Beat milk, dry pudding mix and lemon peel in medium bowl with wire whisk until well blended.

2. 2

   Gently stir in half of the whipped topping.

3. 3

   Refrigerate 5 min.

4. 4

   or until thickened.

5. 5

   Cut cake horizontally into three layers.

6. 6

   Place bottom cake layer on serving plate; top with 1-1/4 cups of the pudding mixture and middle cake layer.

7. 7

   Cover with remaining pudding mixture and top cake layer.

8. 8

   Frost side and top of cake with remaining whipped topping; top with berries.

9. 9

   Refrigerate at least 1 hour.

10. 10

    Store leftovers in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.