Ingredients: 1 3⁄4 cups 100% juice or light fruit & veggie cranberry strawberry banana or tropical citrus juice drink 1 (3-ounce) package cook-and-serve vanilla pudding mix (not instant) 1 cup heavy whipping cream 2 tablespoons powdered sugar 1 (7-ounce) angel food cake, cut in small cubes (about 6 cups) 3 cups sliced fresh strawberries and/or red raspberries

Directions: Mix juice or juice drink and pudding mix in 1½-quart saucepan. Bring to a boil over medium heat, stirring frequently. Remove from heat and place piece of waxed paper directly on surface of pudding. Cool completely. Combine whipping cream and powdered sugar in medium bowl. Using electric mixer or hand whisk, beat until soft peaks form. Layer half the cake cubes in large glass bowl. Top with half the berries. Spread half the pudding mixture over the berries; carefully spread half the whipped cream over pudding. Repeat layers. If desired, garnish with additional berries. Cover loosely with plastic wrap and refrigerate 3 hours. Makes 8 servings. note: To make individual servings, layer dessert in individual parfait glasses in order listed above. Recipe from Ocean Spray. *See more recipes in our desserts collection