Triple Berry Angel Cake

Ingredients:

•	1 small (10 oz.) prepared round angel food cake
•	1 (18 oz.) jar Smucker's Special Recipe Triple Berry Topping (1-1/2 cups)
•	1 (4 serving size) package white chocolate or vanilla instant pudding and pie filling
•	1 cup frozen whipped topping, thawed
•	Fresh red raspberries and blackberries
•	Mint leaves for garnish
•	White chocolate shavings for garnish

Directions:

1	CUT the cake horizontally into three, 1-inch thick layers. Place bottom layer, cut-side up, on serving dish.
2	COMBINE triple berry topping with dry pudding mix in a medium bowl, beating on low speed of an electric mixer for 2 minutes or until thickened. Blend in whipped topping. Spread bottom cake layer with 1-1/3 cups of berry mixture. Top with center cake layer. Spread with 3/4 cup of berry mixture. Add the top cake layer. Spread with remaining berry mixture. Refrigerate 1 hour.
3	GARNISH cake with fresh berries, mint leaves and white chocolate shavings, just before serving.