RASPBERRY CHEESECAKE TRIFLE

1 (9 oz.) box white cake mix
8 oz. cream cheese, softened
1/4 C. confectioners' sugar
1 1/2 C. whipping cream, whipped
3 C. fresh raspberries
2 (1 oz.) 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.