Raspberries 'n Snow

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (300 g) packages frozen raspberries, thawed and juice reserved
  • 2
    (250 g) packages cream cheese, I always use Philadelphia
  • 12
    cup sugar
  • 3
    cups whipped cream or 3 cups Cool Whip
  • 1
    lb cake or 1 lb sponge cake, cut into 1/4 inch squares
  • 12
    cup grated chocolate
Advertisement

DIRECTIONS

  • Beat cream cheese until fluffy. Fold in whipped cream / cool whip.
  • Sprinkle reserved raspberry juice over cake squares (you want them moistened, but not soggy).
  • In a trifle bowl or glass bowl, place a layer of the moistened cake on the bottom, followed by 1/3 of the cream cheese mixture. Then a layer of 1/2 of the raspberries, pushing the raspberries against the sides of the bowl.
  • Top with grated choclate.
  • Then another layer of cake, followed by 1/3 of the cream cheese mixture and then the remaining raspberries, again pushing the berries against the side of the bowl.
  • Placing the remaining 1/3 cream mixture on the top followed by grated chocolate.
  • Chill for several hours.
  • Enjoy.
Advertisement