White Chocolate-Raspberry Trifle Cake

White Chocolate-Raspberry Trifle Cake
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White Chocolate-Raspberry Trifle Cake
  • 4  squares  BAKER'S White Chocolate, melted
  • 1  package  (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1  cup  cold milk
  • 1  package  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
  • 2  cups  thawed COOL WHIP Whipped Topping, divided
  • 1  package  (10.5 oz.) frozen prepared pound cake, partially thawed, cut into 30 thin slices
  • 1/4  cup  raspberry jam, warmed
  • 1/2  cup  fresh raspberries

1. BEAT chocolate and cream cheese with mixer until blended. Gradually beat in milk. Add dry pudding mix; beat until well blended. Whisk in 1 cup COOL WHIP.

2. ARRANGE 10 cake slices on bottom of 9-inch round pan lined with plastic wrap; brush with half the jam.

3. COVER with half the pudding mixture. Repeat all layers. Top with remaining cake.

4. REFRIGERATE 3 hours. Invert dessert onto plate; remove plastic wrap. Top with remaining COOL WHIP and berries.

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