Served as dessert. Vegetarian dish. Speciality: Easter Dessert Recipes

1 pkg. (12-oz.) pound Cake, cut into 10 slices

3 Tablespoon Orange juice

2 pint fresh seasonal Berries (Raspberries, Blueberries and Strawberries, mixed)

2 Tablespoon Sugar

1 1/2 Cup Milk

1 Cup Sour Cream

1 teaspoon Vanilla extract

2 packages (4-serving size each) Vanilla instant Pudding mix

1 (8-oz.) tub Cool Whip, thawed

Arrange cake sliced in bottom of a 13 x 9 inch serving dish. Drizzle orange juice over cake. Top with berries; sprinkle sugar over berries. Pour milk into large bowl; whisk in sour cream, vanilla and dry pudding mixes, beating just until well blended and smooth. Gently stir in 1 cup of the Cool whip and blend. Spread over berries in pan. Top with remaining whipped topping. Cover and refrigerate overnight. If desired, garnish with fresh berries before serving.

Serves: 12 - 15

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