Double Berry Lemon Dessert

Name: Double Berry Lemon Dessert
Ingredients: 1-1/3 cups angel food cake mix; 2/3 cup cold water; 1 cup cold 2% milk; 1 package (1 ounce) sugar-free instant lemon pudding mix; 1 package (8 ounces) reduced-fat cream cheese; 1/2 cup fresh or frozen raspberries; 1/2 cup fresh or frozen blackberries; 1 teaspoon sugar

8 ingredients

3 steps

Ingredients

1-1/3 cups angel food cake mix
2/3 cup cold water
1 cup cold 2% milk
1 package (1 ounce) sugar-free instant lemon pudding mix
1 package (8 ounces) reduced-fat cream cheese
1/2 cup fresh or frozen raspberries
1/2 cup fresh or frozen blackberries
1 teaspoon sugar

Directions

1

In a small bowl, combine cake mix and water; beat on low speed for 30 seconds. Beat on medium for 1 minute. Pour into an ungreased 11x7-in. baking pan. Bake at 350° for 20-25 minutes or until golden brown and entire top appears dry. Cool completely, about 40 minutes.
2

In a small bowl, whisk milk and pudding mix. In a small bowl, beat cream cheese until smooth; beat in pudding mixture until blended. Run a knife around sides of pan. Remove cake and cut horizontally into two layers. Place bottom layer on a serving plate; spread with half of pudding mixture. Top with remaining cake layer and pudding mixture.
3

In a small bowl, combine the raspberries, blackberries and sugar. Serve with cake. Refrigerate leftovers.