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BERRY SQUARES-- (Serves 15)

This red-white-and-blue dessert is sure to fly off the potluck table and goes together almost as quickly.  A great summer dessert that's refreshing and pretty.

1 package (12 ounces) pound cake, cut into 10 slices.  Entemmen's calls it butter loaf.  Same thing. 
3 tablespoons orange juice
4 cups fresh berries (quartered strawberries, raspberries, and blueberries)
2 tablespoons sugar (or Splenda)
2-1/2 cups cold milk
2 packages (4-serving size each) Jello French vanilla flavor instant pudding or you can use the sugar-free vanilla instant pudding for a lower calorie substitution
1 tub (8 ounces) Light Cool Whip topping, thawed, divided

1. Arrange cake slices on bottom of 13x9-inch dish, cutting to fit if necessary.  Lay the slices side by side in a single layer the length of the dish.  Cut any remaining pieces to fill up the dish. 
2. Drizzle with orange juice and top with berries.  Sprinkle with sugar.
3. Pour the milk into a large bowl.  Add dry pudding mixes.  Beat with a wire whisk for 2 minutes.  Gently stir in 1 cup of the Cool Whip; spread mixture over the berries.  Top with remaining whipped topping.
4. Refrigerate at least 1 hour before serving.  Store leftovers in refrigerator.