Instructions: Puree 2 cups of the loganberries in blender with sugar. To remove seeds, strain loganberries, pushing through strainer with rubber scraper if necessary.

Tear angel cake into 2" pieces and place in large bowl. Add remaining loganberries and toss with loganberry puree. Spoon mixture into 6 to 7 cup bowl. Cover with plastic wrap and place a plate small enough to fit in bowl, directly on pudding. Weigh down with several cans. Refrigerate 8hrs or overnight.

Remove cans, plate, and plastic wrap. To unmold, invert bowl onto serving plate. To serve, cut into wedges ant top with sour cream, plain yogurt, or whipped cream.

Serves: 6

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