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“I found this in a Woman's World magazine. Very nice light dessert and so pretty.”
1 Mold

Ingredients Nutrition

  • 1 (10 ounce) angel food cake
  • 2 (3 ounce) packagesstrawberry flavored Jello gelatin
  • 1 12 cups boiling water
  • 1 12 cups white grape juice
  • 8 cups berries, assorted


  1. Coat a 2 ½ qt (7 ½” x 3”) soufflé dish with cooking spray; line with plastic wrap leaving a 6” overhang.
  2. Cut the cake into 16 slices; reserve.
  3. Stir Jell-O into boiling water until totally dissolved; stir in grape juice.
  4. Toss berries with jello.
  5. In blender, puree ¼ cup of berry mixture; stir back into jello.
  6. With slotted spoon, transfer ½ of berry mixture to prepared dish. Top with half the cake slices in even layer; press down.
  7. Repeat with remaining berry mixture and cake. Pour any remaining liquid over pudding; fold over plastic wrap.
  8. Place a 7” plate over pudding; top with heavy can.
  9. Refrigerate at least 6 hours or overnight.
  10. Open plastic wrap and invert pudding onto serving plate; remove plastic wrap.
  11. Garnish with whipped topping if desired.

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