Raspberry Cheesecake Trifle
|Title:||Raspberry Cheesecake Trifle|
1 (9 ounce) box white cake mix
8 ounces cream cheese, softened
1/4 cup confectioners sugar' sugar
1 1/2 cups whipping cream, whipped
3 cups fresh raspberries
2 (1 ounce) squares semisweet chocolate,
coarsely grated or shaved
Prepare and bake cake mix according to package directions. Cool; cut into 1-inch cubes.
In a small mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped cream.
In a trifle bowl, layer half of the cake cubes, 1 cup of raspberries, half of the cream cheese mixture and half of the chocolate. Repeat layers. Top with the remaining raspberries. Refrigerate for 4 hours or overnight.
Yields 12 to 14 servings.