Raspberry Cheesecake Trifle (Gluten Free)

• 4 cups whipping cream
• 2 cups white sugar, divided
• 16 ounces cream cheese, softened (2 bricks)
• 4 cups frozen raspberries, thawed
• 1 (8 inch) prepared white cake

1. In a chilled bowl, whip the whipping cream until soft peaks form. Gradually add 1 cup of white sugar and set aside.
2. In a medium bowl, beat cream cheese and remaining white sugar.
3. Beat in roughly 4 tbsp of the juice from the thawed raspberries. You may adjust this according to your desired consistency and colour.
4. Fold in 2 cups of the whipped cream from step #1. Set aside.
5. Slice the white cake into thin strips.
6. Assemble in a large clear bowl or trifle dish in the following manner: 1/2 the cake pieces, 1/2 the raspberries, 1/2 the raspberry cream cheese mixture, 1/2 the whipped cream. Repeat layers.
7. Cover with plastic wrap and chill overnight.

whipping cream, white sugar, cream cheese, frozen raspberries, white cake

Taken from www.food.com/recipe/raspberry-cheesecake-trifle-gluten-free-221502 (may not work)