Wednesday, July 15, 2015


When Friend Carol walked in with this festive - looking dessert, I knew right away, it would be one of the many desserts I would be trying out at a recent gathering to celebrate the fourth. I also knew she would be willing to share the recipe with me (I have been fortunate to feature a number of her delectable desserts with you.) so I managed to get one picture of it. 

What I didn't get was a picture of it before someones had to sample it. It was so pretty the way it forms its own crust and then how she arranged the fruit...the raspberries and blackberries, and then cut the pieces so that each serving had a piece of fresh fruit. (You could also use blueberries or strawberries.)

One of the things that I always like about Carol's desserts is that she also cuts calories as much as she can in her desserts, but her substitutions do not dimenish the great taste.


2         small boxes (4 serving each size) of (sugar-free) instant pudding mix (flavor or your choice)
4         cups of milk

2-1/4  cups flour
1-1/2   cups sugar or stevia
1/2      teaspoon baking soda
1-1/2   teaspoon baking powder
1/2      teaspoon salt
3/4     cup butter or margarine, softened or at room temperature

Make the pudding according to the box directions with the milk.

Combine the flour, sugar, baking soda, baking powder, and salt in a bowl.

Combine the dry mixture with the pudding and butter. Mix with a wire whisk til smooth.

Pour mixture into a 2 - quart baking dish (about 8 x 11 - inches) and bake at 350 degrees F for 30 minutes.

Let cool on wire rack.

Spread with whipped cream or whipped topping and then decorate with fresh berries of your choice.

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