Prep Time: 20 min
Total Time: 50 min
Makes: 15 servings
2 eggs
1-1/2 qt. (6 cups) milk
1 cup sugar
6 Tbsp. MINUTE Tapioca
6 squares BAKER'S Semi-Sweet Baking Chocolate
2 tsp. vanilla
1/2 cup strawberry jam
1 pkg. (12 oz.) pound cake, cut into 12 slices
4 cups prepared DREAM WHIP Whipped Topping
BEAT eggs with milk with wire whisk in large saucepan. Add sugar and tapioca; mix well. Let stand 5 minutes. Add chocolate. Cook on medium heat until mixture comes to full boil (a boil that doesn't stop bubbling when stirred) and chocolate is completely melted, stirring constantly. Remove from heat. Stir in vanilla. Cool. (Pudding thickens as it cools.)
SPREAD jam evenly onto half of the cake slices. Top each with second cake slice to make sandwich; cut into 1/2-inch cubes.
LAYER half each of the cake cubes, pudding and whipped topping in 4-quart serving bowl. Repeat layers. Refrigerate until ready to serve. Store leftover dessert in refrigerator.
KRAFT KITCHENS TIPS
Size It Up
Enjoy a serving of this rich and indulgent dessert on occasion.
Special Extra
Garnish with strawberry slices and additional strawberry jam.
NUTRITION INFORMATION
Nutrition (per serving)
Calories 340
Total fat 12g
Saturated fat 8g
Cholesterol 85mg
Sodium 170mg
Carbohydrate 50g
Dietary fiber 1g
Sugars 39g
Protein 7g
Vitamin A 8%DV
Vitamin C 4%DV
Calcium 15%DV
Iron 6%DV
