White Chocolate-Raspberry Trifle Cake

White Chocolate-Raspberry Trifle Cake

1 Review 1 Pic
  • Prep

    20 m
  • Ready In

    3 h 20 m
Recipe by  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.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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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.

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Review (1)

Rate This Recipe
tkbruce
0

tkbruce

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

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Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

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