Vanilla-Berry Charlotte

• 2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding
• 3 cups cold milk
• 2-1/2 cups thawed Cool Whip Whipped Topping, divided
• 1/4 cup Kraft Pure Raspberry Jam
• 1-1/2 tsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1 round white cake layer (8 inch), cooled, cut horizontally in half
• 1-1/2 pkg. (150 g each) giant ladyfingers
• 2 cups fresh raspberries
• 1 oz. Baker's Semi-Sweet Chocolate, curls
• 1/2 tsp. icing sugar

1. Beat pudding mixes and milk in medium bowl with whisk 2 min.
2. Stir in 1/2 cup Cool Whip.
3. Refrigerate until ready to use.
4. Mix jam and lemon juice until blended; spread onto bottom half of cake, then place in 9-inch springform pan.
5. Stand ladyfingers, sugar-sides out, around inside rim of pan.
6. Spoon half the pudding mixture over cake; top with half the berries.
7. Cover with remaining pudding mixture and top of cake.
8. Press top of cake gently into pudding mixture to secure.
9. Spread remaining Cool Whip over top of dessert; top with remaining berries and chocolate.
10. Refrigerate 3 hours.
11. Remove rim of pan.
12. Sprinkle dessert with icing sugar.

cold milk, topping, lemon juice, white cake, giant ladyfingers, fresh raspberries, chocolate, icing sugar

Taken from www.kraftrecipes.com/recipes/vanilla-berry-charlotte-114769.aspx (may not work)