Berry Pudding

Directions

1. 1
   Coat a 2 1/2 qt (7 1/2 x 3) souffle dish with cooking spray; line with plastic wrap leaving a 6 overhang.
2. 2
   Cut the cake into 16 slices; reserve.
3. 3
   Stir Jell-O into boiling water until totally dissolved; stir in grape juice.
4. 4
   Toss berries with jello.
5. 5
   In blender, puree 1/4 cup of berry mixture; stir back into jello.
6. 6
   With slotted spoon, transfer 1/2 of berry mixture to prepared dish.
7. 7
   Top with half the cake slices in even layer; press down.
8. 8
   Repeat with remaining berry mixture and cake.
9. 9
   Pour any remaining liquid over pudding; fold over plastic wrap.
10. 10
    Place a 7 plate over pudding; top with heavy can.
11. 11
    Refrigerate at least 6 hours or overnight.
12. 12
    Open plastic wrap and invert pudding onto serving plate; remove plastic wrap.
13. 13
    Garnish with whipped topping if desired.