Fresh raspberries add lovely layers of color to this easy-to-assemble dessert. A rich mixture of sweetened cream cheese and whipped cream is a refreshing change from the pudding found in many trifles. —Wendy Block, Abbotsford, British Columbia
Raspberry Cheesecake Trifle
Raspberry Cheesecake Trifle
Prep Time
20 min
Cook Time
20 min
Yield
12 servings
Ingredients
- 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
Directions
- 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.
- 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.
- Top with the remaining raspberries. Refrigerate for 4 hours or overnight. Garnish with chocolate if desired.
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