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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.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1
pkg.  (4 oz.) BAKER'S White Chocolate, melted
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

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.

Kraft Kitchens Tips

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.
Variation
Prepare using BAKER'S Semi-Sweet Chocolate and 1 pkg. (3.9 oz.) 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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