Raspberry Cheesecake Trifle
TOTAL TIME: Prep: 20 min. + chilling Bake: 20 min. + cooling
YIELD: 12 servings.
Fresh raspberries add lovely layers of color to this easy-to-assemble dessert. A rich mixture of sweetened cream cheese and whipped cream is a refreshing change from the pudding found in many trifles. —Wendy Block, Abbotsford, British Columbia
Ingredients
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1 package (9 ounces) white or yellow cake mix
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1 package (8 ounces) cream cheese, softened
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1/4 cup confectioners' sugar
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1-1/2 cups heavy whipping cream, whipped
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4 cups fresh raspberries
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2 ounces semisweet chocolate, coarsely grated or shaved
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Grated chocolate or chocolate curls, optional
Directions
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1.
Prepare and bake cake according to package directions. Cool; cut into 3/4-in. cubes. In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream.
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2.
In a trifle bowl or individual dessert glasses, layer half of cake cubes, 1-1/2 cups raspberries, half of cream cheese mixture and half of chocolate. Repeat layers.
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3.
Top with the remaining raspberries. Refrigerate for 4 hours or overnight. Garnish with chocolate if desired.
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