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.