Chocolate Raspberry Cheesecake Trifle |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 14 |
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My two favorite flavors are chocolate and raspberry...put them together with cheesecake and WOWWEE!!!!! This is awesome :) (Chill time not included) Ingredients:
1 box white cake mix, prepared in advance as directed or 1 purchased angel food cake or 1 poundcake or 1 sponge cake |
1 (8 ounce) package cream cheese, softened |
1/4 cup confectioners' sugar |
1 (8 ounce) container frozen whipped topping, thawed |
3 cups fresh raspberries |
4 ounces semisweet chocolate, grated coursely or 3/4 cup semi-sweet chocolate chips |
Directions:
1. Cut cooled cake into 1 inch cubes.
2. In a small bowl, beat cream cheese and sugar until smooth.
3. Fold in the whipped topping.
4. In a trifle bowl or other clear bowl, layer half of the cake pieces, 1 cup of raspberries, half of the cream cheese mixture and half of the chocolate.
5. Repeat layers and top with remaining cup of raspberries.
6. Refrigerate for 3 to 4 hours or overnight.
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