Berried Treasure

1. 1

   Beat the cream cheese, heavy cream, sugar and vanilla in a bowl with a mixer until light and fluffy, about 3 minutes.

2. 2

   Spoon 1/4 cup chocolate-hazelnut spread each into two 12-ounce glass or plastic jars and smooth to make an even layer.

3. 3

   Divide half of the cream cheese mixture between the 2 jars, then top each with a handful of raspberries.

4. 4

   Repeat with the remaining chocolate-hazelnut spread, cream cheese mixture and raspberries.

5. 5

   Serve with cookies or baguette slices, or cover the jars with lids and pack them to go.

6. 6

   (The spread can be made the night before; cover, refrigerate and return to room temperature before serving.)

7. 7

   Photograph by Sam Kaplan

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