Search thousands of recipes reviewed by home cooks like you.

White Chocolate-Raspberry Trifle Cake

White Chocolate-Raspberry Trifle Cake

  • Prep

  • Ready In

Kraft Desserts

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 {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

tkbruce
0
11/19/2012

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