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Cut cake into cubes; place in large bowl. Combine orangejuice and almond extract. Drizzle over cake cubes; toss lightly. Pour milk into another large bowl. Add dry pudding mixes. Beat with wire whisk 2 min or until well blended. Gently stir in 1 cup of the whipped topping.
Layer half the cake cubes in bottom of 2 qt glass serving bowl or 2 qt round baking dish. Reserve a few berries for garnish. Top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Cover with plastic wrap. Refrigerate 2-6 hours before serving. Top with remaining 1/2 cup whipped topping and reserved berries just before serving.
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Serving Size: 1 Serving (72g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 85 | ||
Calories from Fat: 39 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.4g | 6 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 4.3mg | 1 % | |
Sodium 45.1mg | 2 % | |
Potassium 87.6mg | 2 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 9.3g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 85
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