Berry Bliss Cake

1 3.4 oz pkg. instant vanilla pudding
3/4 cup cold milk
1 1/2 thawed whipped topping, divided
2 cups mixed raspberries and sliced strawberries
1/4 cup blackberries
1 10.75 oz pkg. frozen pound cake, cut into 3 layers
1/4 cup orange juice

Beat pudding mix and milk with whisk for 2 minutes. Stir in 1 cup whipped toppings. Combine berries; reserve 1/2 cup.

Brush cake layers with orange juice; stack on a cake plate, filling each layer with half each of the remaining berries and pudding mixture. Top with remaining berries and whipped topping.

Refrigerate for 4 hours prior to serving.

Makes: 8 servings

Prep Time: 20 minutes (plus 4 hours to refrigerate)

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Macadamia Chip Cookies

1 cup butter or margarine, soften
3/4 cup packed brown sugar
1/4 cup sugar
2 eggs
1 tsp. vanilla extract
2 1/4 cups all-purpose flour
1 pkg. (3.4 oz) instant vanilla pudding mix
1 tsp. baking soda
1/4 tsp. salt
1 pkg. (10-12 oz.) vanilla or white chips
2 jars (3 1/4 oz. ea.) macadamia nuts, chopped
1/2 cup finely crushed peanut brittle

In a mixing bowl, cream butter and sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, dry pudding mix, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips, nuts and peanut brittle.
Drop by rounded spoonfuls 2 in. apart onto greased baking sheets. Bake at 375 degrees for 10-12 minutes or until golden brown. Remove to wire racks to cool.

Makes 5 1/2 Dozen