Tuesday, May 25, 2010

Berry Sponge Cakes

Berry Sponge Cakes


1 snack-size cup (3-1/2 ounces) vanilla pudding
1/2 teaspoon vanilla extract
2 individual round sponge cakes
1/2 cup mixed fresh berries (blueberries, raspberries, blackberries, sliced strawberries)
2 tablespoons whipped topping
1 tablespoon sliced almonds, toasted


In a small bowl, combine pudding and vanilla until blended. Top each sponge cake with pudding and berries. Dollop with whipped topping; sprinkle with almonds. Yield: 2 servings.

Editor's Note: This recipe was prepared with Jell-O pudding cups, which have six cups in each package.

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