Cream Cheese Raspberry Trifle

1 store bought pound cake, cut into 1 inch cubes
16 oz. whipped topping
8 oz cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
1 can (21 oz) raspberry pie filling
fresh raspberries

Place half the cake cubes in the bottom of a trifle bowl or other clear bowl.

Combine whipped topping, cream cheese, sugar and vanilla and beat until smooth.

Place half of the cream cheese mixture on top of the cake cubes, followed by half the raspberry pie filing. Then place the remaining cake cubes, cream cheese mixture and pie filling on top.

Chill for several hours until ready to serve. Garnish with fresh raspberries.

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