White Chocolate-Raspberry Trifle Cake

Name: White Chocolate-Raspberry Trifle Cake
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 20
Cuisine: English, Scottish, British, European
Ingredients: 113 grams pkg. BAKERS White Chocolate, melted; 227 grams pkg. PHILADELPHIA Cream Cheese, softened; 96 grams pkg. JELL-O Vanilla Flavor Instant Pudding; 237 milliliters cold milk; 298 grams pkg. frozen prepared pound cake, partially thawed, cut into 30 thin slices; 118 milliliters fresh raspberries; 59 milliliters raspberry jam, warmed; 473 milliliters thawed COOL WHIP Whipped Topping, divided

The recipe White Chocolate-Raspberry Trifle Cake is ready in about 3 hours and 20 minutes and is definitely a spectacular gluten free option for lovers of Scottish food. One serving contains 168 calories, 2g of protein, and 8g of fat. This recipe serves 20. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up baker's chocolate, philadelphia cream cheese, raspberries, and a few other things to make it today.

Instructions

Line 9-inch round pan with plastic wrap. Beat cream cheese and chocolate in large bowl with mixer until blended. Gradually beat in milk.

Ingredients you will need

Cream Cheese

Chocolate

Milk

Wrap

Equipment you will use

Plastic Wrap

Blender

Bowl

Frying Pan

Add dry pudding mix; beat 2 min.

Ingredients you will need

Pudding Mix

Whisk in 1 cup COOL WHIP.

Equipment you will use

Whisk

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.

Ingredients you will need

Jam