White Chocolate-Raspberry Trifle Cake

Ingredients

• 4 oz baker's chocolate white melted
• 8 oz philadelphia cream cheese softened
• 3.4 oz jell-o vanilla flavor pudding instant
• 1 cup milk cold
• 10.5 oz round cake frozen thawed prepared cut into 30 thin slices
• 0.5 cup raspberries fresh
• 0.3 cup raspberry jam warmed
• 2 cups cool whip whipped topping divided thawed

Equipment

• bowl
• frying pan
• whisk
• blender
• plastic wrap

Directions

1. Line 9-inch round pan with plastic wrap. Beat cream cheese and chocolate in large bowl with mixer until blended. Gradually beat in milk.
2. Add dry pudding mix; beat 2 min.
3. Whisk in 1 cup COOL WHIP.
4. Arrange 10 cake slices on bottom of prepared pan; brush with half the jam. Cover with half the pudding mixture. Repeat all layers. Top with remaining cake.
5. Refrigerate 3 hours. Invert cake onto plate; remove plastic wrap. Top cake with remaining COOL WHIP and berries just before serving.