White Chocolate-Raspberry Trifle Cake

1 Reviews

Prep: 20 min
Ready In: 3 hr 20 min

“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.” - by Kraft Desserts

Ingredients

4 squares BAKER'S White Chocolate, melted
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 cup cold milk
1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
2 cups thawed COOL WHIP Whipped Topping, divided
1 (10.5 ounce) package frozen prepared pound cake, partially thawed, cut into 30 thin slices
1/4 cup raspberry jam, warmed
1/2 cup fresh raspberries

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Metric US

Original recipe yields 12 servings

Directions

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 pan and plastic wrap. Top with remaining COOL WHIP and berries.