Berry Bliss Cake Food

BERRY BLISS CAKE

Steps:

• Beat pudding mix and milk with whisk in medium bowl 2 min. Stir in 1 cup COOL WHIP. Combine berries; reserve 1/2 cup.
• Cut cake into 3 layers.
• Brush cake layers with juice.
• Stack cake layers on plate, filling each layer with half each of the remaining berries and pudding mixture. Top with remaining COOL WHIP and reserved berries. Refrigerate 4 hours.

BERRY LAYER MAGIC CAKE

Steps:

• Position a rack in the center of the oven and preheat to 325 degrees F. Line an 8-inch square metal baking pan with a 12-by-8-inch piece of parchment paper leaving an overhang on 2 sides.
• Melt the butter in a small microwave-safe bowl in the microwave, about 1 minute. Brush the parchment paper with some of the melted butter, then flip it over and press it back in the pan. Brush the other side of the paper and the sides of the pan with butter.
• Whisk the egg yolks and sugar vigorously in a large bowl until pale, creamy and thick, 1 to 2 minutes. Pour in the remaining melted butter and whisk until incorporated. Add the salt and all but 2 tablespoons of the flour, mixing until completely combined.
• Heat the milk in a microwave safe bowl or measuring cup in the microwave until warm, about 1 minute. Slowly add the milk and vanilla to the egg yolk mixture, whisking constantly until well combined (the batter will be thin). Toss the berries with the reserved 2 tablespoons flour and gently stir into the mixture.
• Beat the egg whites and the cream of tartar in a clean bowl with an electric mixer on medium speed in until stiff peaks form, about 2 minutes. Scrape the whites into the yolk mixture, gently breaking them up a little with a whisk. Using a whisk, gently stir and fold the mixture a few times to coat the whites with liquid while keeping as much volume as possible (the batter will not be homogeneous). Pour the batter into the prepared pan and gently smooth the top with a rubber spatula.
• Bake until the top is browned and puffed and the cake is mostly set with a slight jiggle in the center, about 1 hour. Let the cake cool completely in the pan, about 2 hours.
• To serve, dust the top of the cake with confectioners' sugar. Run a small offset spatula or thin knife around the edges of the pan to loosen. Use the parchment paper overhang to lift the cake from the pan and place it on a cutting board. Cut the cake into 9 squares and serve topped with whipped cream.

BERRY BLISS NO-BAKE CHEESECAKE

Steps:

• Mix graham crumbs and butter; press onto bottom of 9-inch springform pan.
• Mash 2 cups berries with 1/4 cup sugar in medium bowl. Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add mashed berries; beat on low speed just until blended. Gently stir in COOL WHIP; spoon over crust.
• Refrigerate 6 hours. Run knife around rim of pan to loosen cake; remove rim. Top cheesecake with remaining berries.

BERRY BLISS CAKE

Steps:

• ADD milk to dry pudding mix in medium bowl. Beat with wire whisk 2 minute or until well blended. Stir in 1 cup of the whipped topping.
• CUT cake horizontally into three layers; brush with juice. Place bottom layer on serving plate; top with 3/4 cup of the mixed berries, half of the pudding mixture and middle cake layer. Repeat layers of mixed berries and pudding mixture; cover with top cake layer. Top with 1/2 cup whipped topping and all remaining berries; cover loosely with foil.
• REFRIGERATE at least 4 hours or overnight. Store any leftovers in refrigerator.

MIDNIGHT BLISS CAKE

Steps:

• Beat all ingredients except chopped chocolate in large bowl with electric mixer on low speed just until moistened, scraping side of bowl often.
• Beat on medium speed for 2 minutes or until well blended.
• Stir in chopped chocolate.
• Spoon batter into lightly greased and floured 12 cup fluted tube pan or 10 inch tube pan Bake at 350 for 50-60 minutes or until toothpick comes out cleanl Cool in pan for 10 minutes or wore rack.
• Loosen cake from side of pan with spatula or knife.
• Invert cake onto rack and gently remove cake.
• Cool completely on wire rack.
• Sprinkle with powdered sugar, if desired.
• Drizzle with melted chocolate and serve with raspberries, if desired.

BERRY BLISS CHEESECAKE

Steps:

• Line a 9-inch springform pan with parchment on the bottom and sides. Mix graham crumbs and butter; press onto bottom of prepared pan.
• Beat cream cheese spread and sugar in large bowl with mixer until blended. Mash 1-1/2 cups berries with fork. Add to cream cheese mixture; beat on low speed just until blended. Gently stir in Cool Whip; spoon over crust.
• Refrigerate 6 hours. Serve topped with remaining berries.

BERRY BLISS CAKE

Steps:

• Beat pudding mix and milk with whisk 2 minutes. Stir in 1 cup Cool Whip. Combine berries; reserve 1/2 cup.
• Cut cake into 3 layers, horizontally.
• Brush cake layers with orange juice.
• Stack cake layers on plate, filling each layer with half of the remaining berries and pudding mixture. Top with remaining Cool Whip and remaining berries. Refrigerate 4 hours.
• Use a serrated knife to cut the chilled dessert into slices just before serving.