Raspberry Trifle

• 2 baked round white cake layers (9 inch), cooled
• 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1/2 cup sugar
• 2 tsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
• 2 tsp. vanilla
• 3 cups thawed Cool Whip Whipped Topping, divided
• 2 pkg. (425 g each) frozen raspberries in syrup, thawed, drained with syrup reserved
• 2 oz. Baker's Bittersweet Chocolate, grated, divided

1. Slice each cake layer in half horizontally to make four 1/2-inch-thick rounds.
2. Beat cream cheese, sugar, lemon juice and vanilla in large bowl with electric mixer on medium speed until well blended.
3. Add 2 cups of the whipped topping; mix well.
4. Place one of the cake rounds in bottom of large glass serving bowl.
5. Drizzle with one-quarter of the raspberry syrup; cover evenly with one-quarter of the cream cheese mixture.
6. Sprinkle with 2-1/2 Tbsp.
7. of the grated chocolate; top with one-third of the raspberries.
8. Repeat all layers twice.
9. Cover with remaining cake round; drizzle with remaining raspberry syrup.
10. Top with layers of the remaining cream cheese mixture and remaining 1 cup whipped topping.
11. Refrigerate at least 4 hours or overnight.
12. Just before serving, sprinkle remaining chocolate over top of dessert.
13. Store leftovers in refrigerator.

white cake, cream cheese, sugar, lemon juice, vanilla, topping, frozen raspberries, chocolate

Taken from www.kraftrecipes.com/recipes/raspberry-trifle-107225.aspx (may not work)