- Sara Lee pound cake
- 1 can sweetened condensed milk (Eagle Brand)
- 1 1/2 cups cold water
- 1 package (4 servings) vanilla instant pudding mix
- 2 cups heavy or whipping cream, whipped
- Cake cubes
- 5 cups fresh berries
- Toasted almonds, slivered or sliced
With an electric mixer, mix the condensed milk and the water. Add the instant pudding package and mix well. Refrigerate until thickened, about 20 minutes. Delicately fold in the whipped cream.
Pour 1/3 of the pudding mix into a bagatelle serving bowl, top with fresh berries, cake cubes and repeat in order to get three layers, finishing with the pudding mixture, keeping a layer of berries and the almonds for decoration later. Refrigerate for at least 4 hours.
Decorate with the rest of the berries and the almonds.