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Desserts

White Chocolate-Raspberry Trifle Cake

White Chocolate-Raspberry Trifle Cake recipe
photo by:kraft
Delicate layers of pound cake, raspberry jam and creamy pudding stack up to one impressive dessert.
time
prep:
20 min
total:
3 hr 20 min
servings
total:
12 servings
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What You Need

1
pkg.  (4 oz.) BAKER'S White Chocolate, melted
1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1
cup  cold milk
1
pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2
cups  thawed COOL WHIP Whipped Topping, divided
1
pkg.  (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

Make It

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.

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

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

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

Kraft Kitchens Tips

Special Extra
Use 1 additional square of BAKER'S White Chocolate to make chocolate curls.
Size Wise
Balance your food choices during the day so you can treat yourself to a serving of this luscious raspberry dessert.
Variation
Prepare using BAKER'S Semi-Sweet Chocolate and JELL-O Chocolate Instant Pudding, and adding 1/2 cup more COOL WHIP to the pudding mixture before using as directed.
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