Ingredients
2 cups cold milk1 package (3.4 ounces) instant vanilla pudding mix1 loaf (10-3/4 ounces) frozen pound cake, thawed3 cups fresh or frozen raspberries, thawedWhipped topping and additional raspberries
Preparation
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
Cut the cake into 1-in. cubes; place in a 2-qt. glass bowl. Top with raspberries and pudding. Cover and refrigerate until serving. Garnish with whipped topping and additional raspberries.
