Raspberry Cheesecake Trifle

Ainekset

1 pkg white cake mix

1 pkg (8oz) cream cheese, softened

¼ c confectioners’ sugar

1 ½ c heavy whipping cream, whipped

4 c fresh raspberries

2 squares (1 oz each) semisweet chocolate, shaved or coarsely grated

Ohjeet

Prepare and bake cake according to package directions. Cool; cut into ¾ in cubes.

In a small bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in whipped cream.

In a trifle bowl, layer half of the cake cubes, 1½ cups 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.