1 box white cake mix, prepared in advance as directed
1 8 oz package cream cheese, softened
1/4 cup powdered sugar
1 8 oz container frozen whipped topping, thawed
3 cup fresh raspberries
3/4 cup semi-sweet chocolate chips
Cut cooled cake into 1 inch cubes.
In a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping.
In a trifle bowl or other clear bowl, layer half of the cake pieces, 1 cup raspberries, half of the cream cheese mixture and half of the chocolate chips. Repeat layers and top with remaining cup of raspberries.
Refrigerate.
*We also used chocolate pudding and strawberries.
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