White Chocolate-Raspberry Trifle Cake
Original Recipe Yield (12 servings)
Ingredients
4 squares White Chocolate, melted
1 (8 ounce) package Cream Cheese, softened
1 cup cold milk
1 (3.4 ounce) package Vanilla Flavor Instant Pudding
2 cups thawed 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
Preparation
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.
