1 pkg. (8 oz) white cake mix
1 pkg. (8 oz) cream cheese, softened
1/4 C. powdered sugar
1 1/2 C. whipping cream, whipped
3 C. fresh raspberries
2 squares (1 oz each) semisweet chocolate, shaved

Prepare and bake cake as directed. 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 C. raspberries, half of the cream cheese mixture and half of the chocolate. Repeat layers. Top with remaining raspberries.

Refrigerate for 4 hour or overnight.

Serves 12-14