Raspberry Cheesecake Trifle

Name: Raspberry Cheesecake Trifle
Ingredients: 2 (300 g) packages frozen unsweetened raspberries, thawed; 2 (250 g) packages cream cheese (regular or light); 1/2 cup sugar; 3 tablespoons orange juice or 3 tablespoons orange liqueur; 3 cups whipping cream, whipped; 1 whole pound cake, cut into 1/4 inch slices; 3 ounces bakers semisweet chocolate, grated

7 ingredients

10 steps

Ingredients

2 (300 g) packages frozen unsweetened raspberries, thawed
2 (250 g) packages cream cheese (regular or light)
1/2 cup sugar
3 tablespoons orange juice or 3 tablespoons orange liqueur
3 cups whipping cream, whipped
1 whole pound cake, cut into 1/4 inch slices
3 ounces bakers semisweet chocolate, grated

Directions

1

Drain raspberries, save juice, set aside.
2

Beat cream cheese& sugar until very smooth.
3

Add orange juice or liqueur, fold in whipping cream.
4

To assemble: Drizzle cake slices with 1/4 cup of the reserved raspberry juice.
5

In an 8 cup (2L) glass or trifle bowl, layer half of the cake slices, 1/3 of the cream cheese mixture, half the frozen berries (pressing some berries against sides of bowl) and 1/3 of the grated chocolate.
6

Repeat.
7

Spoon remaining 1/3 of the cream cheese mixture over second berry layer.
8

Refrigerate at least 4 hours or overnight.
9

For an attractive presentation: Mound a few fresh raspberries in the centre of the dessert and garnish with mint leaves.
10

Then top it all off with remaining grated chocolate.