Chocolate Raspberry Cheesecake Trifle - cooking recipe

Ingredients

1 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

Preparation

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.