Prepare MINUTE Tapioca Pudding as directed on pkg., doubling all ingredients to make a double batch. Cool.
Spread jam evenly over half of the cake slices; top with remaining cake slices to make sandwiches. Cut into 1/2-inch cubes. Layer half each of the cake cubes, pudding and whipped topping in 4-qt. serving bowl. Repeat layers.
Refrigerate several hours or until ready to serve.
Garnish with raspberries and additional raspberry jam just before serving.
Prepare as directed, using strawberry jam. Garnish with sliced strawberries and additional strawberry jam just before serving, if desired.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
20 servings, 3/4 cup each
* 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.