Ingredients
Units
Scale
12 ounces pound cake
8 ounces whipped topping, thawed
6 ounces raspberries
6 ounces blackberries
1 cup blueberries
Instructions
- Cut the pound cake into 1 inch cubes.
- Arrange cubes of cake into the bottom of the cups.
- Pipe some whipped topping on top, then spread to the sides to that all of the layers show.
- Arrange 6 raspberries along the edges, then set a blackberry in the center.
- Repeat the layers of cake and whipped topping.
- Alternate blackberries and blueberries along the edges (5 of each), then place a raspberry in the center.
- Enjoy immediately, or refrigerate until ready to serve.
Notes
- Storage: Refrigerate
- This recipe will make 4 with fruit, but will make 6 total, if you want to omit fruit from two of them – just skip the fruit step for the last two.
- Prep Time: 15 minutes