Vanilla Berry Charlotte
Ready In: 30 mins
Yields: 12 slices
Ingredients
- 2 (113 g) packages jello instant vanilla pudding
- 3 cups cold milk
- 2 1⁄2 cups thawed Cool Whip, divided
- 1⁄4 cup kraft pure raspberry jam
- 1 1⁄2 teaspoons lemon juice
- 1.5 (150 g) packages giant lady fingers
- 1 white cake, layer (8-inch round)
- 2 cups fresh raspberries
- 1 square bakers semi-sweet chocolate, shaved into curls
- 1⁄2 teaspoon icing sugar
Directions
- Beat pudding mixes and milk in medium bowl with whisk for 2 minutes. Stir in 1/2 cup Cool Whip. Refrigerate until ready to use.
- Mix jam and lemon juice. Cut cake horizontally in half, spread bottom half with jam mixture. Place bottom half in prepared springform pan. Stand ladyfingers, sugar-sides out, around the inside rim of the springform pan and edge of cake bottom; top with layers of half each of the pudding mixture and berries. Cover with remaiing pudding mixture and top of cake. Press lightly on top of cake to secure.
- Spread remaining Cool Whip over top of dessert, top with remaining berries and chocolate. Refrigerate 3 hours. Sprinkle with icing sugar just before serving.
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