1 (9 x 13 inch) white or yellow cake in pan
8 oz. room temperature cream cheese
1 lb. fresh berries or 2 (10 oz.) frozen strawberries with juice, thawed
3 oz. instant vanilla pudding
Whip cream

Mix cream cheese with enough milk to make it easy to spread. Spread on cake. Poke cake and cheese with a large (dinner) fork or straw. Make a lot of holes. Add sugar to fresh berries so juice forms. (Do this before starting other steps.)

Pour berries over cream cheese. Mix pudding according to directions. Pour over berries. Refrigerate cake. Top with whip cream before serving. Make the cake about a day before planning to serve.

Recommended fruit: sliced strawberries, fresh or frozen; blackberries or raspberries.