Chocolate Raspberry Cheesecake Trifle

Recipe by Karen..
READY IN: 30mins
SERVES: 12-14
UNITS: US

INGREDIENTS

Nutrition
  • 1
    1 poundcake or 1 sponge cake
  • 1
    (8 ounce) package cream cheese, softened
  • 1
    (8 ounce) container frozen whipped topping, thawed
  • 4
    ounces semisweet chocolate, grated coursely or 3/4 cup semi-sweet chocolate chips
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DIRECTIONS

  • Cut cooled cake into 1 inch cubes.
  • In a small bowl, beat cream cheese and sugar until smooth.
  • Fold in the whipped topping.
  • 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.
  • Repeat layers and top with remaining cup of raspberries.
  • Refrigerate for 3 to 4 hours or overnight.
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