Chocolate Raspberry Cheesecake Trifle

1. 1

   Cut cooled cake into 1 inch cubes.

2. 2

   In a small bowl, beat cream cheese and sugar until smooth.

3. 3

   Fold in the whipped topping.

4. 4

   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.

5. 5

   Repeat layers and top with remaining cup of raspberries.

6. 6

   Refrigerate for 3 to 4 hours or overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.