Each week, Let’s RV will publish one recipe each week from the RV Centennial Cookbook authored by Evada Cooper.
The book features a collection of recipes submitted by RVers themselves. The company is providing the recipes in hopes of encouraging RVers to submit more recipes to be included in a new edition expected to be published soon.
This week’s recipe is for three berry pudding cake. It was submitted by Tina Praesel, from Orange, Texas. It’s easy to make and a family favorite.
- 1 Sugar-free angel food cake (picked up already baked from the store)
- 1 large box of sugar-free vanilla pudding
- 1 small container of sugar-free non-dairy whipped topping
- 1 bag each of three types of your favorite frozen berries
First, thaw the whipped topping in the refrigerator overnight. Next, mix pudding according to directions on the box. Save 1/4 cup of whipped topping for decoration on top. Fold the whipped topping into the pudding. Now, tear up the cake and put have into a container of choice. I use a class blow so I can see the nice mix.
Then, build the dessert by layering it with cake, berries and pudding. Top with the 1/4 cup of whipped topping you had set aside. Store in the refrigerator until ready to eat.
Click here to submit a recipe for consideration in a future edition/volume of The RV Centennial Cookbook.
To order a copy of the cookbook, click here.