Easy 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
2 pints 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
raspberries. Then place the remaining cake cubes, cream cheese
mixture and raspberries on top. Chill for several hours until ready
to serve