Recipe for cooking raspberry cheesecake trifle

Desserts to Go with Coffee and Tea :: Tortes and Trifles

Raspberry Cheesecake Trifle

1 (9 ounce) box white cake mix
8 oz. cream cheese, softened
1/4 c. powdered\sugar
1 1/2 c. whipping cream, whipped
3 c. fresh raspberries
2 (1 oz.) squares semisweet chocolate,
    coarsely grated or shaved

Prepare and bake cake mix according to pkg. 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 c. 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.

Makes approximately 12 to 14 servings.