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POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in whipped topping.
SPOON 1/3 of the pudding mixture evenly into 8 dessert dishes; top with cake cubes and remaining pudding mixture.
REFRIGERATE several hours or until set. Top with raspberries just before serving. Garnish with fresh mint leaves, if desired. Store leftover desserts in refrigerator.