This is a dessert I made yesterday for a family get together that was just really quick and simple to put together. My mom and I didn't have very much time to make anything because I was busy making my very first wedding cake and my mom was helping me with the finishing touches and then we had to deliver it. (I will post pictures of the cake later...it was simply gorgeous and I was oh so proud of my first cake)! I had some leftover chocolate cake so I decided to make a trifle with the leftover cake, cream cheese filling, cool whip, raspberry preserves, and fresh raspberries. It was chocolatey, dense and moist, creamy and cool, sweet and slightly tart, simple and delicious and everyone loved it and hey said I could definetly make it again!
Chocolate & Raspberry Cheesecake Trifle:
- 1 recipe of your favorite chocolate cake or a boxed chocolate cake mix (for a 13x9-inch pan)
-2 (8-oz.) containers cool whip
-12 oz. prepared cheescake filling (from a 24.3 oz. container), softened
-1 cup raspberry preserves
-1 pint fresh raspberries
1. Prepare cake according to recipe or cake mix directions for a 13x9-inch pan. Cool completely.
2. Meanwhile, stir together cool whip, cheesecake filling and raspberry preserves.
3. After cake has cooled, cut or break into chunks. Layer the bottom of the trifle bowl with a layer of cake, then layer with half of the cheesecake mixture, and then with half of the raspberries. Repeat layers once more.