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White Chocolate-Raspberry Trifle Cake

"Layers of creamy white chocolate, raspberry jam, and thin slices of pound cake are topped with whipped topping and fresh berries for this elegant dessert."
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Ingredients

3 h 20 m servings 294 cals
Original recipe yields 12 servings

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Directions

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  • Prep

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  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.

Nutrition Facts


Per Serving: 294 calories; 15.6 g fat; 34.9 g carbohydrates; 4 g protein; 81 mg cholesterol; 309 mg sodium. Full nutrition

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Reviews

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I made this for the first time at Thanksgiving and loved it. I am making it again but using at least double the raspberry jam. It was super delicious anyway but hardly tasted the jam.

I started making this for Christmas and now its an every occaion dessert that I have to make now...very easy and yummy