(16 – 18 Servings)
- 1 pkg. “JIFFY” Raspberry Muffin Mix
- 1/2 cup powdered sugar
- 5 eggs
- 1 pkg. (3.4 oz.) instant vanilla pudding mix
- 1 Tbsp. milk
- 3/4 cup sugar
- 1/4 tsp. salt
- 1/2 tsp. baking powder
- 3/4 cup flour
- 4 oz. cream cheese
- 1 container (4 oz.) whipped topping
- 1 cup raspberry jelly
Preheat oven to 400°. Line jelly roll pan with wax paper.
Set aside powdered sugar. Combine remaining ingredients for jelly roll. Pour into prepared pan. Bake 10 – 12 minutes. Sprinkle a towel with powdered sugar. Flip cake onto towel and peel off wax paper. Roll up towel and cake together; cool. After cake has cooled, unroll to add filling. Combine filling ingredients and beat until creamy. Spread mixture on jelly roll. Roll up and refrigerate. Slice and serve.
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