Raspberry-Tres Leches Cake

• 1 pkg. (2-layer size) white cake mix
• 1 can (14 oz.) sweetened condensed milk
• 1 can (12 oz.) evaporated milk
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 pkg. (3 oz.) JELL-O Raspberry Flavor Gelatin
• 1 cup thawed COOL WHIP Whipped Topping
• 1 cup fresh raspberries

1. Prepare cake batter and bake in 13x9-inch pan as directed on package.
2. Cool 10 min.
3. Pierce cake with large fork at 1/2-inch intervals.
4. Blend milks, sour cream and dry gelatin mix in blender until well blended.
5. Pour over cake; let stand until milk mixture is completely absorbed, re-piercing cake if necessary.
6. Refrigerate 1 hour.
7. Frost cake with COOL WHIP.
8. Top with raspberries just before serving.

white cake, condensed milk, milk, s, gelatin, fresh raspberries

Taken from www.kraftrecipes.com/recipes/raspberry-tres-leches-cake-127748.aspx (may not work)