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Raspberry-Tres Leches Cake

1 pkg. (2-layer size) white cake mix
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (3 oz.) JELL-O Raspberry Flavor Gelatin
1 cup thawed COOL WHIP Whipped Topping
1 cup fresh raspberries


Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool 10 min. Pierce cake with large fork at 1/2-inch intervals. Blend milks, sour cream and dry gelatin mix in blender until well blended. Pour over cake; let stand until milk mixture is completely absorbed, re-piercing cake if necessary. Refrigerate 1 hour. Frost cake with COOL WHIP. Top with raspberries just before serving.

Source: www.kraftrecipes.com