Red White and Blueberry No Bake Cake

 

This simple no bake cake is one of My favorites

Perfect for hot Summer days Celebration’s

Look great on any Memorial day or 4th of July table.

1 can (14 ounces) sweetened condensed milk

1-1/2 cups 2% milk

2 packages (3.4 ounces each) instant lemon pudding mix

1/2 cup sour cream

2 cups fresh blueberries

2 cups fresh raspberries

1 tablespoon lemon juice

1 package (16 ounces) frozen pound cake, thawed and cubed

1 container (8 ounces) frozen whipped topping, thawed

 

 

Additional blueberries and raspberries, optional In a large bowl, whisk condensed milk, 2% milk and pudding mix 2 minutes. Fold in sour cream. In another bowl, toss blueberries and raspberries with lemon juice.

In a greased 9-in. springform pan, layer half of each of the following: cake cubes, berry mixture and pudding mixture. Repeat. Refrigerate, covered, at least 2 hours before serving.

To serve, remove rim from pan. Serve with whipped topping and, if desired, additional berries. Yield: 12 servings.