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.