White Chocolate-Raspberry Trifle Cake
Recipe from KRAFT Foods


White Chocolate-Raspberry Trifle Cake

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Prep Time: 20 mins
Total Time: 3 hrs 20 mins
Related Categories: Cake, Desserts, Easter Cakes, Easter Desserts, Mother's Day, No Bake, No Bake Desserts, Pound Cake, Raspberries, Trifle, Vegetarian, White Chocolate
 
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Ingredients
What You Need
  • 4 
    squares BAKER'S White Chocolate, melted
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  • 1  pkg. (8 oz.)
    PHILADELPHIA Cream Cheese, softened
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  • 1  cup
    cold milk
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  • 1  pkg. (3.4 oz.)
    JELL-O Vanilla Flavor Instant Pudding
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  • 2  cups
    thawed COOL WHIP Whipped Topping, divided
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  • 1  pkg. (10.5 oz.)
    frozen prepared pound cake, partially thawed, cut into 30 thin slices
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  • 1/4  cup
    raspberry jam, warmed
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  • 1/2  cup
    fresh raspberries
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Directions

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.
Nutrition information
Calories 310, Total Fat 17 g, Saturated Fat 11 g, Cholesterol 85 mg, Sodium 310 mg, Sugars 28g, Carbohydrate 36 g, Fiber 1 g, Protein 4 g, Calcium 6 mg. Daily Values: Vitamin A 10%, Vitamin C 4%, Iron 2%. Percent Daily Values are based on a 2,000 calorie diet
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