Prep Time:
20 Min
Ready In:
3 Hrs 20 Min
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
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.
Nutritional Information
Amount Per Serving Calories:
294
| Total Fat:
15.6g
| Cholesterol:
81mg
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