Cookies Recipes

1 package (16 ounces) pound cake mix (plus ingredients to make cake)

1/2 cup water

1 package (3 ounces) raspberry gelatin

1/4 cup seedless raspberry jam

1 package (8 ounces) cream cheese, softened

1/3 cup cold milk

1 container (12 ounces) frozen whipped topping, thawed

1 package (3.3 ounces) white chocolate instant pudding and pie filling

3/4 cup blueberries

1/2 cup raspberries

Preheat oven to 400ºF. Line stoneware bar pan with 13-inch piece of parchment paper. Prepare cake mix according to package directions; pour into pan, spreading evenly. Bake 15-18 minutes or until cake tester inserted in center comes out clean; cool 10 minutes. Lift cake onto cooling rack; cool completely.

Microwave water on HIGH 1-2 minutes or until boiling. Add gelatin; stir until dissolved. Add jam; whisk until smooth. Invert cake onto smooth side of cutting board; remove paper. Prick cake at ½-inch intervals using fork. Using a pastry brush, brush cake evenly with gelatin mixture. Trim ¼ inch around edge of cake; discard edges. Cut cake crosswise into 3 equal layers.

In a bowl, whisk cream cheese and milk until smooth. Spoon whipped topping over cream cheese mixture. (Do not mix.) Sprinkle with pudding mix; mix well. (Mixture will be very thick.)

Place one cake layer on oval platter. Attach open star tip to a decorator; fill with filling mixture. Pipe a straight border around edge of cake layer. Using large scoop, place 4 scoops of filling down center; spread evenly to border using small spreader. Top with second cake layer. Repeat filling as above. For third layer, pipe a decorative star border around edge. Pipe two stripes down length of cake about 1 inch from each border, leaving center open. Arrange raspberries down center opening and blueberries down remaining openings. Slice.

Yield: 16 servings

Nutrients per serving: Calories 310,

Total Fat 14 g, Saturated Fat 8 g, Cholesterol 40 mg, Carbohydrate 40 g, Protein 4 g, Sodium 260 mg, Fiber 0 g