White Chocolate-Raspberry Trifle Cake

What you need:

4 squares BAKER'S White Chocolate, melted

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup cold milk

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

2 cups thawed COOL WHIP Whipped Topping, divided

1 pkg. (10.5 oz.) frozen prepared pound cake, partially thawed, cut into 30 thin slices

1/4 cup raspberry jam, warmed

1/2 cup fresh raspberries

BEAT chocolate and cream cheese with mixer until blended. Gradually beat in milk. Add dry pudding mix; beat until well blended. Whisk in 1 cup COOL WHIP.

ARRANGE 10 cake slices on bottom of 9-inch round pan lined with plastic wrap; brush with half the jam.

COVER with half the pudding mixture. Repeat all layers. Top with remaining cake.

REFRIGERATE 3 hours. Invert dessert onto plate; remove plastic wrap. Top with remaining COOL WHIP and berries.