White Chocolate-Raspberry Trifle Cake

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 pkg. (4 oz.) BAKER'S White Chocolate, melted
• 1 cup cold milk
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 2 cups thawed COOL WHIP Whipped Topping, divided
• 1 pkg. (10.5 oz.) frozen pound cake, partially thawed, cut into 30 thin slices
• 1/4 cup raspberry jam, warmed
• 1/2 cup fresh raspberries

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

philadelphia cream cheese, s white chocolate, cold milk, topping, frozen pound cake, raspberry, fresh raspberries

Taken from www.kraftrecipes.com/recipes/white-chocolate-raspberry-trifle-cake-120045.aspx (may not work)