Berry Squares

Source: Jan Taylor

1 (12 ounce) pound cake, cut into 10 slices
3 tablespoons orange juice
2 pints fresh seasonal berries (strawberries, raspberries or blueberries)
2 tablespoons granulated sugar
2 1/2 cups cold milk
2 (4-serving size) boxes JELL-O Vanilla or Lemon Flavor Instant
    Pudding and Pie Filling
1 (8 ounce) container COOL WHIP Whipped Topping, thawed, divided

Arrange cake slices in bottom of 13 x 9-inch pan. Drizzle cake with juice. Top with berries; sprinkle with sugar.

Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute or until well blended. Gently stir in 1 cup of the whipped topping. Spoon mixture over berries in pan. Top with remaining whipped topping.

Refrigerate until ready to serve or overnight. Garnish as desired.

Makes 15 servings.

ENJOY!