Although our family adores sushi, we don’t always have the necessary components on hand. The birth of necessity was spurred on by invention. So, this is my updated take on the California roll.
| Prep Time: | 15 mins |
| Additional Time: | 1 hr 45 mins |
| Total Time: | 2 hrs |
| Servings: | 18 |
| Yield: | 1 trifle |
Ingredients
- 1 (10.75 ounce) package prepared pound cake, cubed
- 1 (10 ounce) package frozen blueberries
- 1 (10 ounce) package frozen raspberries
- 1 (10 ounce) package frozen blackberries
- 2 tablespoons praline liqueur
- 1 (5 ounce) package instant vanilla pudding mix
- ½ cup milk
- 1 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) container frozen whipped topping, thawed
Instructions
- Place cubed cake in bottom of large glass serving bowl. Layer the blueberries, raspberries and blackberries on top of the cake. Sprinkle with praline liqueur.
- In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of whipped topping, stir well. Pour mixture over frozen berries. Top custard with remaining cool whip. Let sit at room temperature for 1 hour or in refrigerator for 2 to 3 hours, enough for the berries to thaw before serving.
Nutrition Facts
| Calories | 242 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 210 mg |
| Sugars | 31 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I used fresh berries and whip cream instead of cool whip. Family said it is fantastic.
Love this recipe!
Great recipe, but I dipped the cake cubes in cream sherry instead of pouring a liqueur over the top, makes cake moister. Also, topped whipped cream layer with slivered almonds and sliced kiwi fruit.
great
Yummy. It is light and refreshing during Summer months. My guests loved it. I also like that is simple to make.
My go to dessert for summer parties. So pretty and delicious.
Made this using chocolate pudding mix rather than vanilla and only strawberries but otherwise exactly as written. I needed an extra container of Cool Whip though, I wouldn’t have had enough for some visible layers without it. Amazing flavor and so easy. This is a keeper – thanks for sharing!!!
This was a huge hit for our Fourth of July party! The only changes I made was using strawberries rather than raspberries, angel food cake rather than pound cake and I didn’t and any liqueur.
It was awesome! Probably the best summer time dessert I’ve made in a while!!!
Easy to make, looks great. I used a frozen mixed berry mix and I would have done better to follow the recipe.
Light and tasty
Served this to my ladies’ card club and it was a huge hit! My only substitution was Amaretto instead of praline liquor. This recipe is a keeper.
Great recipe. Easy dessert to make. Changes I made: 1. added frozen strawberries. 2. I layered them differently. Cake, then berries, then pudding, then whipped cream, then repeat. Came out great and looked delicious. 3. I also sliced the sound can in half length wise and added a raspberry jelly to it, then cubed the pound cake for the bottom and missile layers. 4. I did not use as much whipped cream in the pudding mix. Using whipped cream as directed left the pudding very thick and did not flow down to the cake.
Used butterscotch schnapps because I had it instead of praline liquour . I would do a layer of cake than fruit liquour pudding and repeat the next time
I made this with angel food cake and fresh fruit. Layer cake, pudding, fruit, then whipped topping… and repeat! Simple, light, and delicious!
I made very little changes to this recipe, but I did use fresh fruit appose to frozen, and used fresh whipping cream instead of canned. I did double the custard because I made mine for 30, and added some heavy cream with my milk, condensed milk and pudding mixture, I did leave out the almond milk. I had to leave out the praline liquor someone was allergic, so added some caramel vodka. Everyone loved it and asked for more. This is a definite keeper and will make it again.
Great presentation and taste
I have made this every year for the last 5. It’s a huge hit for the 4th. I use fresh strawberries and blueberries since they are in season with low fat coolwhip and fall in our red white blue theme. I put the pudding mixture between each layer of cake and fruit. I do make a double batch so i dont run out. This year I did switch to fat free condensed milk and will update on the taste.
This should be a 4 1/2 – but I made a number of changes. First, I used ladyfingers instead of pound cake, as it’s summer and I wanted it to be lighter. I dipped the ladyfingers in amaretto and layered them flat. then did a layer of the pudding mixture, then a layer of berries. I did ladyfingers/pudding/berries/ladyfingers/pudding/berries/lady-fingers/pudding/berries. If I do it again, I will leave out the cool whip (it leaves sort of a coating on your tongue) and might cut the condensed milk in half. I used fresh berries — strawberries, raspberries, blackberries and blueberries. I took this to a dinner party and it was a HUGE hit. My son just ate 3 helpings of the leftovers! All in all, a lovely summer supper dessert!
Loved this! Was a big hit and easy to make. I bought a combination pack of frozen strawberries, blueberries, raspberries and black berries. I also poured the mixture on each layer instead of just over the top. And instead of a praline liquor I used a chocolate liquor and it was delicious!
Love this easy delicious recipe, my guest loved it! only change I made was made my own pound cake. You cannot go wrong with this recipe, especially if you want something quick and delicious. Thanks!