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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Fluffy Pudding Frosting

1 pkg. instant chocolate pudding
1 cup cold milk
1/4 cup confectioners sugar
1 tub (8 oz) whipped topping

Beat pudding mix, milk and sugar in a large bowl with a wire whisk about 2 minutes. Gently stir in whipped topping.
Spread onto prepared cupcakes or cake.

Store in refrigerator for up to 24 hours if not used immediately.

Makes 4 1/2 cups (approximately 36 cupcakes)

Prep Time: 15 minutes

Chocolate-Banana Parfaits (Low-Fat)

From: Kraft Food & Family

Prep. Time: 10 min.
Serves: 4

2 Cups cold fat-free milk
1 PKG. (4-serving size) Jell-O chocolate flavor, fat-free, sugar free instant reduced calorie pudding & pie filling
2 Bananas, sliced
3/4 Cup thawed Cool Whip lite whipped topping, divided

Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended.

Spoon half of the pudding evenly into 4 dessert glasses. Cover with layers of banana slices and 1/2 cup of the whipped topping: top with remaining pudding and remaining whipped topping.

Refrigerate for at least 1 hour before serving.

*Cal. 150, Fat 2g. (sat 2g.), Chol. <5mg., Sodium 390mg., Carb 33g., Fiber 3 g., Sugars 18g., Protein 5g., Vit. A 6% dv, Vit. C 10% dv., Calcium 15% dv., Iron 6% dv.