White Chocolate-Raspberry Trifle Cake - Kraft Recipes Top

White Chocolate-Raspberry Trifle Cake

Prep Time
Total Time

12 servings

Make a dessert that will wow and amaze with our White Chocolate-Raspberry Trifle Cake recipe. Delicate layers of pound cake, raspberry jam and creamy pudding stack up to one impressive dessert in this White Chocolate-Raspberry Trifle Cake.

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What You Need

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Make It

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  • Line 9-inch round pan with plastic wrap. Beat cream cheese and chocolate in large bowl with mixer until blended. Gradually beat in milk. Add dry pudding mix; beat 2 min. Whisk in 1 cup COOL WHIP.
  • Arrange 10 cake slices on bottom of prepared pan; brush with half the jam. Cover with half the pudding mixture. Repeat all layers. Top with remaining cake.
  • Refrigerate 3 hours. Invert cake onto plate; remove plastic wrap. Top cake with remaining COOL WHIP and berries just before serving.

Special Equipment Needed

Size Wise

Balance your food choices during the day so you can treat yourself to a serving of this luscious raspberry dessert.

Special Extra

Make chocolate curls from additional 1 oz. BAKER'S White Chocolate. Use to garnish dessert just before serving.


Prepare using BAKER'S Semi-Sweet Chocolate and 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding, and adding 1/2 cup more COOL WHIP to the pudding mixture before using as directed.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 310
Total fat 17g
Saturated fat 11g
Cholesterol 85mg
Sodium 300mg
Carbohydrate 35g
Dietary fiber 1g
Sugars 28g
Protein 4g
% Daily Value
Vitamin A 8 %DV
Vitamin C 4 %DV
Calcium 6 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Wonderful summer dessert and easy to make. Wonderful summer dessert and easy to make. I made the cake in a 8" springform pan which worked well. I used strawberries instead of raspberries to make a strawberry shortcake version. I added diced strawberries to the jam layer and I followed another reviewer's comments and just used white chocolate pudding with a splash of vanilla extract and it tasted great. I used the 16oz family size pound cake and I'm glad I did because I think the 10.5 would not have been enough for me. Huge hit with the family and I'll be making this again and again!
Date published: 2012-05-25
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