Raspberry Cheesecake Trifle

• 1 package (9 ounces) white or yellow cake mix
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup confectioners' sugar
• 1-1/2 cups heavy whipping cream, whipped
• 4 cups fresh raspberries
• 2 ounces semisweet chocolate, coarsely grated or shaved
• Grated chocolate or chocolate curls, optional

1. Prepare and bake cake according to package directions. Cool; cut into 3/4-in. cubes. In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream.
2. In a trifle bowl or individual dessert glasses, layer half of cake cubes, 1-1/2 cups raspberries, half of cream cheese mixture and half of chocolate. Repeat layers.
3. Top with the remaining raspberries. Refrigerate for 4 hours or overnight. Garnish with chocolate if desired.

white, cream cheese, confectioners, heavy whipping cream, fresh raspberries, chocolate, chocolate

Taken from www.tasteofhome.com/recipes/raspberry-cheesecake-trifle/ (may not work)