Berry Bliss Cake Recipes

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BERRY BLISS CAKE



Berry Bliss Cake image

Bookmark this Berry Bliss Cake recipe because it's going to be one of your new go-tos. Made with vanilla pudding, COOL WHIP, fresh berries, pound cake and more, this no-bake Berry Bliss Cake offers layers and layers of sweet goodness!

Provided by My Food and Family

Categories     Home

Time 4h20m

Yield 8 servings

Number Of Ingredients 7

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
3/4 cup cold milk
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
1 cup each fresh raspberries and sliced strawberries
1/4 cup blackberries
1 pkg. (10.75 oz.) frozen prepared pound cake, thawed
1/4 cup orange juice

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.

Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

BERRY BLISS CHEESECAKE



Berry Bliss Cheesecake image

Blueberries, blackberries, raspberries, and strawberries make this no-bake cheesecake a springtime favourite.

Provided by Philadelphia Cream Cheese

Categories     Trusted Brands: Recipes and Tips     Cooking with Philly Canada

Time 6h

Yield 16

Number Of Ingredients 6

1 ¼ cups HONEY MAID Graham Crumbs
¼ cup butter, melted
2 (250 g) packages PHILADELPHIA Light Brick Cream Cheese Spread, softened
¾ cup sugar
4 cups mixed fresh berries (blueberries, blackberries, raspberries, strawberries)
2 cups thawed COOL WHIP Light Whipped Topping

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.

Nutrition Facts : Calories 189 calories, Carbohydrate 21.8 g, Cholesterol 22.3 mg, Fat 9.4 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 6.2 g, Sodium 208.3 mg, Sugar 13.7 g

BERRY BLISS NO-BAKE CHEESECAKE



Berry Bliss No-Bake Cheesecake image

Does the bliss come from the creamy cheesecake and sweet, juicy berries? Or the fact that it's a no-bake recipe? (And does it really matter?)

Provided by My Food and Family

Categories     Recipes

Time 6h20m

Yield 16 servings

Number Of Ingredients 6

1 cup graham cracker crumbs
1/4 cup butter, melted
4 cups mixed fresh berries (blueberries, blackberries, raspberries, halved strawberries), divided
1 cup sugar, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 cups thawed COOL WHIP Whipped Topping

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.

Nutrition Facts : Calories 290, Fat 19 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 65 mg, Sodium 220 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 19 g, Protein 3 g

EASY TRIPLE BERRY CAKE



Easy Triple Berry Cake image

This simple berry cake calls for ingredients you probably have on hand, so there's no excuse not to indulge! Bonus: It's quick to throw together for a weeknight dinner but special enough to serve for any occasion.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 8

Number Of Ingredients 11

1 1/3 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup plus 1 teaspoon sugar
1/3 cup butter, melted
1/3 cup sour cream
1 egg, slightly beaten
1 teaspoon vanilla
1 1/2 cups fresh mixed berries, such as blueberries, raspberries and coarsely chopped strawberries
Sweetened whipped cream, if desired

Steps:

  • Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
  • In large bowl, beat 3/4 cup sugar, the melted butter and sour cream with whisk until well blended. Beat in egg and vanilla. Stir in flour mixture until smooth. Stir in 1 cup of the berries. Spread batter in pie plate. Sprinkle remaining 1/2 cup berries and 1 teaspoon sugar over top.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Cut into wedges; serve with whipped cream.

Nutrition Facts : Calories 260, Carbohydrate 39 g, Cholesterol 50 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 21 g, TransFat 0 g

BERRY BLISS CAKE



Berry Bliss Cake image

Make and share this Berry Bliss Cake recipe from Food.com.

Provided by Chef mariajane

Categories     Dessert

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 (113 g) package jell-o instant vanilla pudding
3/4 cup cold milk
1 1/2 cups Cool Whip Topping, thawed, divided
1 cup fresh raspberry
1 cup fresh strawberries
1/2 cup blackberry
1 (298 g) package frozen prepared pound cake, thawed
1/4 cup orange juice

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.

Nutrition Facts : Calories 166.6, Fat 9.5, SaturatedFat 5.8, Cholesterol 34, Sodium 223.8, Carbohydrate 19.7, Fiber 1.9, Sugar 15.8, Protein 1.7

BERRY BLISS CAKE



Berry Bliss Cake image

Fresh berries and a creamy pudding mixture are layered between slices of pound cake for an easy summer dessert.

Provided by Allrecipes Member

Time 4h20m

Yield 8

Number Of Ingredients 7

¾ cup cold milk
1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 ½ cups thawed COOL WHIP Whipped Topping, divided
1 (10.75 ounce) package frozen pound cake
¼ cup orange juice
2 cups mixed raspberries and sliced strawberries
¼ cup blackberries

Steps:

  • Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. 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 berries, half of the pudding mixture and middle cake layer. Repeat layers of berries and pudding mixture; cover with top cake layer. Top with 1/2 cup whipped topping and the remaining berries; cover loosely with foil.
  • Refrigerate at least 4 hours or up to 24 hours. Store leftovers in refrigerator.

Nutrition Facts : Calories 254.2 calories, Carbohydrate 37.9 g, Cholesterol 85 mg, Fat 10.1 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 6.7 g, Sodium 334.6 mg, Sugar 110.7 g

BERRY BLISS COBBLER



Berry Bliss Cobbler image

A little bit sweet, a little bit tart and topped off with golden, sugar-kissed biscuits, this cobbler is summer perfection. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 12

3 cups fresh strawberries, halved
1-1/2 cups fresh raspberries
1-1/2 cups fresh blueberries
2/3 cup plus 1 tablespoon sugar, divided
3 tablespoons quick-cooking tapioca
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup cold butter, cubed
1 large egg, room temperature
1/4 cup plus 2 tablespoons 2% milk
Coarse sugar

Steps:

  • Preheat oven to 400°. Toss strawberries, raspberries and blueberries with 2/3 cup sugar and tapioca. Transfer to a greased 10-in. cast-iron or other ovenproof skillet; let stand 20 minutes., Meanwhile, whisk flour, remaining 1 tablespoon sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together egg and milk; stir into crumb mixture just until moistened. Drop by tablespoonfuls onto fruit. Sprinkle with coarse sugar., Bake, uncovered, until filling is bubbly and topping is golden brown, 20-25 minutes. Serve warm.

Nutrition Facts : Calories 335 calories, Fat 9g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 298mg sodium, Carbohydrate 60g carbohydrate (34g sugars, Fiber 5g fiber), Protein 5g protein.

BERRY BLISS CAKE



Berry Bliss Cake image

Received this recipe today from Kraft.com. I plan to make this soon. Cooking time includes chilling.

Provided by SweetSueAl

Categories     Dessert

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 7

3/4 cup cold milk
4 ounces instant vanilla flavor pudding and pie filling (4-serving size)
1 1/2 cups thawed Cool Whip Topping, divided
1 (10 3/4 ounce) package frozen pound cake
1/4 cup orange juice
2 cups mixed raspberries (or both mixed) or 2 cups sliced strawberries (or both mixed)
1/4 cup blackberry

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.

Nutrition Facts : Calories 316.5, Fat 16.4, SaturatedFat 7.6, Cholesterol 56.3, Sodium 378, Carbohydrate 39.9, Fiber 2.6, Sugar 15.4, Protein 3.7

PEACH AND BERRY BLISS COBBLER



Peach and Berry Bliss Cobbler image

This delightful cobbler smells so good in the oven, your mouth will be watering just from the aroma during baking. Believe me-there will be no leftovers! Serve it warm with cream or ice cream-my family's favorite. -Roni Goodell, Spanish Fork, Utah

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 17

1/2 cup packed brown sugar
3 tablespoons cornstarch
1/4 teaspoon ground mace
1/4 cup sherry or unsweetened apple juice
5 cups sliced peeled peaches
1 cup fresh or frozen blueberries
1/2 cup chopped pecans
1 tablespoon butter
1 tablespoon lemon juice
TOPPING:
1 cup all-purpose flour
1/3 cup sugar
1-1/2 teaspoons baking powder
Dash salt
1/4 cup cold butter, cubed
1/4 cup milk
1 egg, lightly beaten

Steps:

  • In a large saucepan, combine the brown sugar, cornstarch and mace. Stir in sherry until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the peaches, blueberries, pecans, butter and lemon juice. Pour into a greased shallow 2-qt. baking dish. , For topping, in a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until coarse crumbs form. Stir in milk and egg. Spoon over fruit mixture. , Bake at 400° for 25-30 minutes or until bubbly and a toothpick inserted in the topping comes out clean. Serve warm.

Nutrition Facts : Calories 338 calories, Fat 14g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 162mg sodium, Carbohydrate 51g carbohydrate (33g sugars, Fiber 3g fiber), Protein 5g protein.

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