Skip to main content New this month
Get the Allrecipes magazine

White Chocolate-Raspberry Trifle Cake

Rated as 5 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.


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


{{model.addEditText}} Print
  • Prep

  • Ready In

  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

Similar recipes


Read all reviews 2
Most helpful
Most positive
Least positive

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