Summer Berry Shortcake Sundae (red, And Blue For Patriotic

Total Time: 10 mins Preparation Time: 10 mins

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)

Recipe

• 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.