Berry Bliss Cake

3/4 cup cold milk
4 ounces instant vanilla flavor pudding and pie filling (4-serving size)
1 1/2 cups thawed Cool Whip Topping, divided
1 (10 3/4 ounce) package frozen pound cake
1/4 cup orange juice
2 cups mixed raspberries or sliced strawberries (or both mixed)
1/4 cup blackberry

ADD milk to dry pudding mix in medium bowl. Beat with wire whisk 2 minute or until well blended.
Stir in 1 cup of the whipped topping.
CUT cake horizontally into three layers; brush with juice.
Place bottom layer on serving plate; top with 3/4 cup of the mixed berries, half of the pudding mixture and middle cake layer.
Repeat layers of mixed berries and pudding mixture; cover with top cake layer.
Top with 1/2 cup whipped topping and all remaining berries; cover loosely with foil.
REFRIGERATE at least 4 hours or overnight. Store any leftovers in refrigerator.