Raspberry Trifle

Name: Raspberry Trifle
Ingredients: 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 Safeway 4 ct For $5.00 thru 02/09; 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 oz. Baker's Bittersweet Chocolate, grated, divided

8 ingredients

13 steps

Ingredients

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 Safeway 4 ct For $5.00 thru 02/09
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 oz. Baker's Bittersweet Chocolate, grated, divided

Directions

1

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

Beat cream cheese, sugar, lemon juice and vanilla in large bowl with electric mixer on medium speed until well blended.
3

Add 2 cups of the whipped topping; mix well.
4

Place one of the cake rounds in bottom of large glass serving bowl.
5

Drizzle with one-quarter of the raspberry syrup; cover evenly with one-quarter of the cream cheese mixture.
6

Sprinkle with 2-1/2 Tbsp.
7

of the grated chocolate; top with one-third of the raspberries.
8

Repeat all layers twice.
9

Cover with remaining cake round; drizzle with remaining raspberry syrup.
10

Top with layers of the remaining cream cheese mixture and remaining 1 cup whipped topping.
11

Refrigerate at least 4 hours or overnight.
12

Just before serving, sprinkle remaining chocolate over top of dessert.
13

Store leftovers in refrigerator.