Line the bottom of a springform pan with the sliced poundcake.
In a large bowl, beat 1/2 cup of milk with the cream cheese until smooth.
(This takes a few minutes, be patient) Add remaining milk and the pudding mix.
Beat until smooth.
Stir in 1 cup of whipped topping (or whipped cream) until smooth and well blended.
Spoon into springform pan.
Stir the raspberry jam into the remaining whipped topping until just blended.
Spread evenly over the top of the lemon layer.
Chill at least 4 hours.
You may use white chocolate flavored pudding instead of the lemon flavored, or ladyfingers in place of the pound cake.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	150.86 Kcal (632 kJ)
Calories from fat	110.99 Kcal
		% Daily Value*
Total Fat	12.33g	19%
Cholesterol	42.59mg	14%
Sodium	108.15mg	5%
Potassium	108.35mg	2%
Total Carbs	7.71g	3%
Sugars	2.61g	10%
Protein	2.74g	5%
Vitamin C	0.2mg	0%
Calcium	81.6mg	8%

Amount Per 100 g
Calories	180.98 Kcal (758 kJ)
Calories from fat	133.15 Kcal
		% Daily Value*
Total Fat	14.79g	19%
Cholesterol	51.09mg	14%
Sodium	129.75mg	5%
Potassium	129.98mg	2%
Total Carbs	9.25g	3%
Sugars	3.13g	10%
Protein	3.28g	5%
Vitamin C	0.2mg	0%
Calcium	97.9mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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