Categories: Christmas, Dessert

Ingredients

• 1 pkg (2 layer size) yellow cake mix
• 2 pkg (4 serving size) Jell-O Vanilla instant pudding mix, divided
• 1 pkg (6 squares) Baker's white chocolate
• 1/4 cup icing sugar
• 1 cup cold milk
• 3 cups thawed Cool Whip
• 1/4 cup Kraft Pure Red Raspberry Jam, warmed, strained

Directions

1. at oven to 350.

2. Prepare cake batter and bake as directed on package for 2 (9inch) round layers, blending 1 pkg dry pudding mix into batter before pouring into prepared pans. Cool cakes in pans 10 min; invert onto wire racks. gently remove pans; cool cakes completely.

3. Meanwhile, draw 3 or 4 snowflake shapes on wax paper, ranging in size from 1 to 3 inches in diameter. Place on tray; cover with wax paper. Melt chocolate as directed on pkg; cook 5 min Spoon into small reseable plastic bag; cut small corner off bottom of bag. Trace over the snowflake patterns with chocolate, rearranging patters as needed to make a total of 35 chocolate snowflakes. Freeze 10 min, or until chocolate is firm. Carefully transfer snowflakes to plate; refrigerate until ready to use.

4. Beat remaining dry pudding mix, sugar, milk in large bowl with whisk for 2 min. Stir in Cool Whip. Place 1 cake later on plate; spread with jam, then 1/3 of the pudding mixture. Cover with remaining cake layer. Frost top and side of cake with remaining pudding mixture. Decorate with snowflakes.

5. Keep refridgerated.

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