Make a dessert that will wow and amaze with our White Chocolate-Raspberry Trifle Cake recipe. Delicate layers of pound cake, raspberry jam and creamy pudding stack up to one impressive dessert in this White Chocolate-Raspberry Trifle Cake.
What You Need
Original recipe yields 12 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
Line 9-inch round pan with plastic wrap. Beat cream cheese and chocolate in large bowl with mixer until blended. Gradually beat in milk. Add dry pudding mix; beat 2 min. Whisk in 1 cup COOL WHIP.
Arrange 10 cake slices on bottom of prepared pan; brush with half the jam. Cover with half the pudding mixture. Repeat all layers. Top with remaining cake.
Refrigerate 3 hours. Invert cake onto plate; remove plastic wrap. Top cake with remaining COOL WHIP and berries just before serving.
Balance your food choices during the day so you can treat yourself to a serving of this luscious raspberry dessert.
Make chocolate curls from additional 1 oz. BAKER'S White Chocolate. Use to garnish dessert just before serving.
Prepare using BAKER'S Semi-Sweet Chocolate and 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding, and adding 1/2 cup more COOL WHIP to the pudding mixture before using as directed.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.