Delicious and comforting, this dessert is sure to get rave reviews whenever you serve it!

  • PREP: 0 hr(s). 30 min / Total: 3 hr(s). 30 min
  • PHOTOS: 1 Add your photo
  • SERVINGS: 12 servings, 1 piece (112 g) each

What you need

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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 Kitchen 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.


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


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

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12 servings, 1 piece (112 g) each

Nutrition Info

Serving Size 1 piece (112 g)

Calories From Fat126
Total Fat 14g
Saturated Fat 6g
Cholesterol 75mg
Sodium 410mg
Total Carbohydrates 51g
Dietary Fiber 2g
Sugars 37g
Protein 6g
Vitamin A6%
Vitamin C10%

* Although every effort is taken to ensure the accuracy of ingredient and nutritional information represented on our website, we recommend to check the product package for the most current and up to date information. Please note that not all products may be available in your area. Check with your local retailer for details.


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