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Raspberry Cheesecake Trifle
1 pkg. white cake mix (9 oz) 1 pkg. (8 oz) cream cheese, softened 1/4 cup powdered sugar 1 1/2 cups heavy whipping cream 3 cups fresh raspberries 2 squares (1 oz. each) semisweet chocolate, coarsely grated or shaved
Prepare and bake cake mix as package directs. Cool. Cut into 1 inch cubes. In a small mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped cream. In a trifle bowl, layer half of the cake cubes, 1 cup 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. makes 12 to 14 servings. Source: Unknown