1 pk (6-serve size) Jello Vanilla Pudding and Pie Filling
3 cups milk
6 squares Baker’s White Chocolate, coarsely chopped
500 ml (16.91 oz) Cool Whip Frozen Whipped Topping, thawed
1/2 frozen pound cake, thawed
1/4 cup orange liqueur or orange juice
2 1/2 cups sliced and sweetened fresh strawberries
5 squares Baker’s white chocolate, grated
6 whole strawberries for garnish
1 square Baker’s white chocolate, melted and cooled
Prepare pudding according to package directions with milk. Remove from heat; stir in chopped chocolate until melted and smooth. Cover with plastic wrap. Chill. Fold in 1 cup (250mL) whipped topping.
Cut cake into small cubes and drizzle with liqueur. In the bottom of a deep glass bowl, layer half the cake cubes, half the berries, half the pudding and half the grated chocolate. Repeat layers, ending with chocolate. Top with remaining whipped topping.
Garnish with berries. Drizzle melted chocolate over top.
Prep. Time: 30 minutes plus chilling time