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Raspberry Cheesecake Trifle

1 (9 ounce) box white cake mix
8 ounces cream cheese, softened
1/4 cup confectioners' sugar
1 1/2 cups whipping cream, whipped
3 cups fresh raspberries
2 (1 ounce) squares semisweet chocolate,
    coarsely grated or shaved

Prepare and bake cake mix according to package directions. Cool; cut into 1-inch cubes.

In a small mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped cream.

In a trifle bowl, layer half of the cake cubes, 1 cup of raspberries, half of the cream cheese mixture and half of the chocolate. Repeat layers. Top with the remaining raspberries. Refrigerate for 4 hours or overnight.

Yields 12 to 14 servings.

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