raspberry cheesecake trifle


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raspberry cheesecake trifle


1 (9 ounce) box white cake mix
8 ounces cream cheese, softened
1/4 cup confectioners' sugar
1 1/2 cups whipping cream, whipped
3 cups fresh raspberries
2 (1 ounce) squares semisweet chocolate, coarsely grated or shaved

Prepare and bake cake mix according to package directions.
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. Enjoy.

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