Drain raspberries, save juice. Set aside. Beat cream cheese with
sugar until well blended. Add orange juice or liqeuer. Fold in
whipped cream.
Assemble- drizzle cake slices with 1/4 cup of the reserved
raspberry juice. In an 8 cup glass or trifle bowl, layer half of the
cake slices, 1/3 of the cream cheese mixture, 1/2 of the frozen
berries (pressing some of the berries against sides of bowl) and 1/2
of the grated chocolate. Repeat
Spoon remaining 1/3 of cream cheese mixture over berry layer.
Refridgerate at least 4 hours or overnight.
what to try- mound frsh raspberries in the center of the desert and
garnish with mint leaves. Then top off everything with remaining
grated chocolate.
Originally Submitted
1/14/2010
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