This Cheesecake Raspberry Trifle Recipe with cream cheese is a lovely, tempting dessert with fresh raspberries ... perfect for a crowd.
There is no last minute fuss in making this trifle because you make it ahead of time!
This will allow you to spend more time with your guests or your family, if you are making it for a special occasion dessert!
This trifle recipe has both eye appeal AND palate appeal!
1 package (9 ounces)white cake mix
1 package (8 ounces) cream cheese
1/4 cup confectioners' (icing)sugar
1 1/2 cups whipping cream, whipped
3 cups fresh raspberries
2 squares (1 ounce each
semisweet chocolate, coarsely grated or shaved
Prepare and bake the cake mix according to package directions.
Cool cake, and cut into 1" cubes.
In a small mixing bowl, beat the cream cheese and sugar until smooth. Fold in whipped cream.
In a trifle bowl, layer half of the cake cubes, 1 cup of raspberries, half of the cream cheese mixture and half of the chocolate. Repeat layers.
Top with the remaining raspberries.
Refrigerate trifle for 4 hours, or overnight.
Makes 12 - 14 servings.
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