White Chocolate-Strawberry Tres Leches Cake

• 1 pkg. (2-layer size) white cake mix
• 1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
• 7 oz. BAKER'S White Chocolate, divided
• 1 can (12 oz.) evaporated milk
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 4 cups fresh strawberries, divided
• 2-1/2 cups thawed COOL WHIP Whipped Topping, divided

1. Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, blending dry gelatin mix into batter before pouring into prepared pans.
2. Cool cakes completely in pans.
3. Pierce cakes with large fork at 1/2-inch intervals.
4. Melt 6 oz.
5. chocolate as directed on package.
6. Blend milk and sour cream in blender until blended.
7. Add melted chocolate; mix well.
8. Pour over cakes, re-piercing if necessary, until milk mixture is completely absorbed.
9. Refrigerate 1 hour.
10. Meanwhile, make curls from remaining chocolate.
11. (See tip.)
12. Cut 3 strawberries in half; set aside.
13. Slice remaining berries.
14. Place 1 cake layer on plate; top with 1/3 cup COOL WHIP and all but 1 cup sliced berries.
15. Cover with 1/3 cup of the remaining COOL WHIP and remaining cake layer.
16. Frost top and side of cake with remaining COOL WHIP.
17. Arrange remaining 1 cup sliced berries around base of cake.
18. Garnish with chocolate curls and reserved strawberry halves.

white cake, gelatin, s white chocolate, milk, s, fresh strawberries, topping

Taken from www.kraftrecipes.com/recipes/white-chocolate-strawberry-tres-leches-cake-162198.aspx (may not work)