Dessert

Vanilla-Berry Charlotte

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prep time

30 min

total time

3 hr 30 min

makes

12 servings, 1 piece (112 g) each

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video by: kraft

recipe by: kraft

What You Need

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

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

Make It

BEAT pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1/2 cup Cool Whip. Refrigerate until ready to use.

MIX jam and lemon juice until blended; spread onto bottom half of cake, then place in 9-inch springform pan. Stand ladyfingers, sugar-sides out, around inside rim of pan. Spoon half the pudding mixture over cake; top with half the berries. Cover with remaining pudding mixture and top of cake. Press top of cake gently into pudding mixture to secure.

SPREAD remaining Cool Whip over top of dessert; top with remaining berries and chocolate. Refrigerate 3 hours. Remove rim of pan. Sprinkle dessert with icing sugar.

kraft kitchens tips

Note

If preparing recipe using a 2-layer cake mix, cool remaining baked cake layer completely. Wrap tightly, then freeze up to 1 month. Thaw completely before using as desired.

Variation

Prepare using Jell-0 Vanilla Fat Free Instant Pudding, 1% milk and Cool Whip Light Whipped Topping.

Size-Wise

Dessert can be part of a balanced diet, but remember to keep tabs on portions.