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    You are in: Home / Recipes / Chocolate Raspberry Cheesecake Trifle Recipe
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    Chocolate Raspberry Cheesecake Trifle

    Chocolate Raspberry Cheesecake Trifle. Photo by Karen=^..^=

    1/1 Photo of Chocolate Raspberry Cheesecake Trifle

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Karen=^..^='s Note:

    My two favorite flavors are chocolate and raspberry...put them together with cheesecake and WOWWEE!!!!! This is awesome :) (Chill time not included)

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 box white cake mix, prepared in advance as directed or 1 purchased angel food cake or 1 poundcake or 1 sponge cake
    • 1 (8 ounce) package cream cheese, softened
    • 1/4 cup confectioners' sugar
    • 1 (8 ounce) container frozen whipped topping, thawed
    • 3 cups fresh raspberries
    • 4 ounces semisweet chocolate, grated coursely or 3/4 cup semi-sweet chocolate chips

    Directions:

    1. 1
      Cut cooled cake into 1 inch cubes.
    2. 2
      In a small bowl, beat cream cheese and sugar until smooth.
    3. 3
      Fold in the whipped topping.
    4. 4
      In a trifle bowl or other clear bowl, layer half of the cake pieces, 1 cup of raspberries, half of the cream cheese mixture and half of the chocolate.
    5. 5
      Repeat layers and top with remaining cup of raspberries.
    6. 6
      Refrigerate for 3 to 4 hours or overnight.

    Ratings & Reviews:

    • on June 24, 2002

      55

      Wasn't hard to make and was WOW in taste. Served at birthday party and was the hit of the day. It went very fast.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 02, 2002

      I made this today in a punch bowl, doubling the recipe. I used one and a half (13 ounces each) pre-made angel food cakes, 2 quarts of strawberries (I couldn't get raspberries) and doubled everything else. Kate, I hadn't made this for quite awhile so I kept in mind what you said in your review about wanting to moisten the cake the next time...thanks :) What I did was rinse the strawberries and then sprinkled a bit of sugar on them. This seemed to correct the potential dryness problem. I also refrigerated for about 16 hours, so the longer it sat, the cake probably soaked in more juices. The picture I posted is the one made with strawberries.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 13, 2002

      45

      This was great. I used light cream cheese and light cool whip and pound cake. I also used strawberries instead of raspberries. Next time I might try moistening the cake slightly with orange juice. The family really enjoyed it and I will definately make it again. Thanks Karen.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Chocolate Raspberry Cheesecake Trifle

    Serving Size: 1 (106 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 385.6
     
    Calories from Fat 191
    49%
    Total Fat 21.3 g
    32%
    Saturated Fat 12.0 g
    60%
    Cholesterol 20.7 mg
    6%
    Sodium 353.2 mg
    14%
    Total Carbohydrate 47.9 g
    15%
    Dietary Fiber 3.9 g
    15%
    Sugars 32.1 g
    128%
    Protein 5.2 g
    10%

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