Raspberry Cheesecake Trifle (Gluten Free) - cooking recipe

Ingredients

4 cups whipping cream
2 cups white sugar, divided
16 ounces cream cheese, softened (2 bricks)
4 cups frozen raspberries, thawed
1 (8 inch) prepared white cake

Preparation

In a chilled bowl, whip the whipping cream until soft peaks form. Gradually add 1 cup of white sugar and set aside.
In a medium bowl, beat cream cheese and remaining white sugar.
Beat in roughly 4 tbsp of the juice from the thawed raspberries. You may adjust this according to your desired consistency and colour.
Fold in 2 cups of the whipped cream from step #1. Set aside.
Slice the white cake into thin strips.
Assemble in a large clear bowl or trifle dish in the following manner: 1/2 the cake pieces, 1/2 the raspberries, 1/2 the raspberry cream cheese mixture, 1/2 the whipped cream. Repeat layers.
Cover with plastic wrap and chill overnight.