Raspberry Cheesecake Trifle

Yield: 12 to 14 servings

Ingredients

• 1 (9 ounce) box white cake mix
• 8 ounces cream cheese, softened
• 1/4 cup confectioners' sugar
• 1 1/2 cups whipping cream, whipped
• 3 cups fresh raspberries
• 2 (1 ounce) squares semisweet chocolate, coarsely grated or shaved

Instructions

1. Prepare and bake cake mix according to package directions. Cool; cut into 1-inch cubes.
2. In a small mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped cream.
3. 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.
4. Repeat layers.
5. Top with the remaining raspberries.
6. Refrigerate for 4 hours or overnight.