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Ingredients3 h 20 m servings 294 cals
Original recipe yields 12 servings
- 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.
Per Serving: 294 calories; 15.6 g fat; 34.9 g carbohydrates; 4 g protein; 81 mg cholesterol; 309 mg sodium. Full nutrition
ReviewsRead all reviews 2
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.