Raspberries 'N Snow - cooking recipe

Ingredients

2 (300 g) packages frozen raspberries, thawed and juice reserved
2 (250 g) packages cream cheese, I always use Philadelphia
1/2 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
1/2 cup grated chocolate

Preparation

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.