White Chocolate-Raspberry Trifle Cake

White Chocolate-Raspberry Trifle Cake

2

"Layers of creamy white chocolate, raspberry jam, and thin slices of pound cake are topped with whipped topping and fresh berries for this elegant dessert."

Ingredients

3 h 20 m servings 294 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 294 kcal
  • 15%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 34.9g
  • 11%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 309 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. 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.
  2. Arrange 10 cake slices on bottom of 9-inch round pan lined with plastic wrap; brush with half the jam.
  3. Cover with half the pudding mixture. Repeat all layers. Top with remaining cake.
  4. Refrigerate 3 hours. Invert dessert onto plate; remove pan and plastic wrap. Top with remaining COOL WHIP and berries.

Reviews

2

I made this for the first time at Thanksgiving and loved it. I am making it again but using at least double the raspberry jam. It was super delicious anyway but hardly tasted the jam.

I started making this for Christmas and now its an every occaion dessert that I have to make now...very easy and yummy