Prep Time:
15 min
Total Time:
2 hr 15 min
Makes:
12 servings
1/2 of 1 pkg. (10-3/4 oz.) marble pound cake, cut into 1/4-inch-thick slices
2-1/2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP Whipped Topping
2 cups raspberries
2 squares BAKER'S Semi-Sweet Baking Chocolate, melted
LINE bottom of 9-inch square pan with cake slices; set aside.
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in whipped topping. Spread over cake slices in pan.
REFRIGERATE 2 hours or until set. Top with the raspberries and drizzle with the melted chocolate just before serving. Store leftover dessert in refrigerator.
