White chocolate raspberry trifle cake.

What you need :

4 squares Baker's White Chocolate, melted.

1 pkg. ( 8 oz ) Philadelphia Cream Cheese, softed.

1 cup cold milk.

1 pkg. (3.4 oz) Jell-O Vanilla Flavor Instant Pudding

2 cup thawed Cool Whip Whipped Topping, divided

1 pkg. ( 10.5 oz) frosen prepared pound cake, partially thawed,

cut into 30 thin slices

1/4 cup raspberry jam, warmed

1/2 cup fresh raspberries

Make It !

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.