Friday, January 7, 2011

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
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
Top with remaining Cool Whip and berries.

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