My niece first made this cake for our farm picnic a few years ago. It has quickly become a family favorite and a staple of our 4th of July gatherings. I think she got the recipe online, but I'm not sure of the origin. Anyway...here it is. Enjoy!
Raspberry Cheesecake Trifle
1 pkg (8 oz) white cake mix
1 pkg (8 oz) cream cheese, softened
1/4 C powdered sugar
1 1/2 C whipping cream, whipped
3 C fresh raspberries
2 squares (1 oz each) semisweet chocolate, shaved
Prepare and bake cake as directed. 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 C raspberries, half of the cream cheese mixture, and half of the chocolate. Repeat layers. Top with remaining raspberries.
Refrigerate for 4 hours or overnight.
Servies 12-14.
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