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Raspberry Trifle

average rating

rate/review

prep time

30 min

total time

4 hr 30 min

makes

photo by:

kraft

recipe by: kraft

what you need

2 baked round white cake layers (9 inch), cooled

2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

1/2 cup sugar

2 tsp. lemon juice

2 tsp. vanilla

3 cups thawed Cool Whip Whipped Topping, divided

2 pkg. (425 g each) frozen raspberries in syrup, thawed, drained with syrup reserved

2 squares Baker's Bittersweet Chocolate, grated, divided

make it

SLICE each cake layer in half horizontally to make four 1/2-inch-thick rounds. Beat cream cheese, sugar, lemon juice and vanilla in large bowl with electric mixer on medium speed until well blended. Add 2 cups of the whipped topping; mix well.

PLACE one of the cake rounds in bottom of large glass serving bowl. Drizzle with one-quarter of the raspberry syrup; cover evenly with one-quarter of the cream cheese mixture. Sprinkle with 2-1/2 Tbsp. of the grated chocolate; top with one-third of the raspberries. Repeat all layers twice.

COVER with remaining cake round; drizzle with remaining raspberry syrup. Top with layers of the remaining cream cheese mixture and remaining 1 cup whipped topping. Refrigerate at least 4 hours or overnight. Just before serving, sprinkle remaining chocolate over top of dessert. Store leftovers in refrigerator.