Raspberry Trifle

1. 1

   Slice each cake layer in half horizontally to make four 1/2-inch-thick rounds.

2. 2

   Beat cream cheese, sugar, lemon juice and vanilla in large bowl with electric mixer on medium speed until well blended.

3. 3

   Add 2 cups of the whipped topping; mix well.

4. 4

   Place one of the cake rounds in bottom of large glass serving bowl.

5. 5

   Drizzle with one-quarter of the raspberry syrup; cover evenly with one-quarter of the cream cheese mixture.

6. 6

   Sprinkle with 2-1/2 Tbsp.

7. 7

   of the grated chocolate; top with one-third of the raspberries.

8. 8

   Repeat all layers twice.

9. 9

   Cover with remaining cake round; drizzle with remaining raspberry syrup.

10. 10

    Top with layers of the remaining cream cheese mixture and remaining 1 cup whipped topping.

11. 11

    Refrigerate at least 4 hours or overnight.

12. 12

    Just before serving, sprinkle remaining chocolate over top of dessert.

13. 13

    Store leftovers in refrigerator.

No additional tips available.