Raspberry Cheesecake Trifle

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

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

Recipe

• 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.