Quick Berry Pound Cake

3/4 cup cold milk

1 pkg. vanilla flavor Instant Pudding & Pie Filling

1 1/2 cups thawed whipped topping, divided

1 - 10.75 ounces package frozen pound cake

1/4 cup orange juice

2 cups mixed raspberries and sliced strawberries

1/4 cup blackberries

First add your milk to the dry pudding mix in a medium bowl. Next beat with wire whisk 2 min. or until well blended and now stir in 1 cup of the whipped topping.

Cut your pound cake horizontally into three layers and brush with juice. Now place bottom layer on serving plate and top with 3/4 cup of the berries, half of the pudding mixture and middle cake layer.

Now repeat with layers of berries and pudding mixture and cover with top cake layer. Begin to top with 1/2 cup whipped topping and the remaining berries and cover loosely with foil.

Refrigerate at least 3 hours Store leftovers in refrigerator.