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Nutrition Facts
Serving Size 1 (301g) Recipe makes 8 servings
Calories 638
Calories from Fat 241		(37%)
Amount Per Serving		%DV
	Total Fat 26.9g	41%
	Saturated Fat 18.7g	93%
	Monounsaturated Fat 5.3g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 143mg		47%
Sodium 608mg		25%
Potassium 356mg		10%
Total Carbohydrate 94.5g		31%
	Dietary Fiber 2.2g	8%
	Sugars 63.3g
Protein 8.2g		16%
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Summer Berry Shortcake Sundae (Red, White and Blue for Patriotic

Recipe #380425 | 10 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: baldwin bistro
Jul 6, 2009

Quick, easy and super-economical dessert for a summer BBQ, block party etc. This is a delectable concoction of berries, cake and creamy yumminess! My MIL made a version of this over Memorial Day, it will now be part of our summer recipes, forever more! My 2.5 yr old daughter begs for this! (My next experiment will include coconut cream pudding, pineapple and bananas for a tropical treat; I'll let you know how it turns out!)

SERVES 8 -10 , 8 -10 servings (change servings and units)

Ingredients

16 ounces butter pound cake (I used Sara Lee's All Butter)
12 ounces non-dairy whipped topping (I used Cool-Whip Lite)
14 ounces sweetened condensed milk (I used FF)
2 (3 ounce) packages instant vanilla pudding (I used Jello-vanilla instant)
1 teaspoon vanilla extract
1 1/2 cups water
2 cups strawberries, i quartered mine (washed, hulled and cut)
1 pint blueberries (washed and drained well)

Directions

1
In medium bowl, mix pudding mix, water and vanilla until smooth. Fold in sweetened condensed milk and thawed non-dairy whipped topping. (DO NOT STIR -- it will cause filling to collapse) Slice pound cake into 16-20 thin slices. Line bottom of 9x13 glass dish with half of cake slices. Spread half of pudding mixture and half of berries. Repeat with a second layer, ending with berries on top. Cover and refrigerate until serving.