White Chocolate-Raspberry Trifle Cake Recipe

White Chocolate-Raspberry Trifle Cake Recipe

  • 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
  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.