Ingredients
1 can (14 ounces) sweetened condensed milk1-1/2 cups 2% milk2 packages (3.4 ounces each) instant lemon pudding mix1/2 cup sour cream2 cups fresh blueberries2 cups fresh raspberries1 tablespoon lemon juice1 loaf (16 ounces) frozen pound cake, thawed and cubed1 container (8 ounces) frozen whipped topping, thawedOptional: Additional blueberries and raspberries
Preparation
In a large bowl, whisk condensed milk, 2% milk and pudding mix 2 minutes. Fold in sour cream. In another bowl, toss blueberries and raspberries with lemon juice.
In a greased 9-in. springform pan, layer half each of the following: cake cubes, berry mixture and pudding mixture. Repeat layers. Refrigerate, covered, at least 2 hours before serving.
To serve, remove rim from pan. Serve with whipped topping and, if desired, additional berries.
