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Desserts

Raspberry-Tres Leches Cake

Raspberry-Tres Leches Cake recipe
photo by:kraft
time
prep:
20 min
total:
2 hr 5 min
servings
total:
16 servings
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What You Need

1
pkg.  (2-layer size) white white cake mix
1
can  (14 oz.) sweetened condensed milk
1
can  (12 oz.) evaporated milk
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1
pkg.   (3 oz.) JELL-O Raspberry Flavor Gelatin
1
cup  thawed COOL WHIP Whipped Topping
1
pkg.  (6 oz.) fresh raspberries (about 1 cup)

Make It

PREPARE cake batter and bake in 13x9-inch pan as directed on package. Cool 10 min. Pierce cake with large fork at 1/2-inch intervals.

BLEND milks, sour cream and dry gelatin mix in blender until well blended. Pour over cake; let stand until milk mixture is completely absorbed, re-piercing cake if necessary. Refrigerate 1 hour.

FROST cake with COOL WHIP. Top with raspberries just before serving.

Kraft Kitchens Tips

Fun Idea
Prepare cake batter as directed on package; spoon into 18 paper-lined muffin cups. Bake as directed on package; cool on wire racks. Return cupcakes to pan; pierce with fork. Prepare milk mixture as directed; spoon over cupcakes. Refrigerate 1 hour. Continue as directed. Makes 18 servings.
Variation
Prepare using JELL-O Strawberry Flavor and garnishing frosted cupcakes with small fresh strawberries instead of the raspberries.
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