Raspberry Cheesecake Trifle

• 2 (300 g) packages frozen unsweetened raspberries, thawed
• 2 (250 g) packages cream cheese (regular or light)
• 1/2 cup sugar
• 3 tablespoons orange juice or 3 tablespoons orange liqueur
• 3 cups whipping cream, whipped
• 1 whole pound cake, cut into 1/4 inch slices
• 3 ounces bakers semisweet chocolate, grated

1. Drain raspberries, save juice, set aside.
2. Beat cream cheese& sugar until very smooth.
3. Add orange juice or liqueur, fold in whipping cream.
4. To assemble: Drizzle cake slices with 1/4 cup of the reserved raspberry juice.
5. In an 8 cup (2L) glass or trifle bowl, layer half of the cake slices, 1/3 of the cream cheese mixture, half the frozen berries (pressing some berries against sides of bowl) and 1/3 of the grated chocolate.
6. Repeat.
7. Spoon remaining 1/3 of the cream cheese mixture over second berry layer.
8. Refrigerate at least 4 hours or overnight.
9. For an attractive presentation: Mound a few fresh raspberries in the centre of the dessert and garnish with mint leaves.
10. Then top it all off with remaining grated chocolate.

cream cheese, sugar, orange juice, whipping cream, cake, bakers semisweet chocolate

Taken from www.food.com/recipe/raspberry-cheesecake-trifle-76398 (may not work)