Ingredients:
1 (10 3/4 ounce) sara lee frozen butter pound cake
1 (8 ounce) packages cream cheese, softened
1/4 cup powdered sugar
2 -3 tablespoons instant coffee granules ( I like International Delight Brand in French Vanilla or Kahlua flavor)
1 1/2 cups whipping cream, whipped or 1 1/2 cups Cool Whip Topping
3 cups fresh raspberries
2 (1 ounce) semi-sweet chocolate baking squares, coarsely grated
Directions:
Cut pound cake into 1 inch cubes.
Set aside.
In mixing bowl, beat sugar, coffee granules and cream cheese until smooth.
Fold in whipped cream.
In a tall sided glass bowl (or 13x9x2″ dish), layer half of the pound cake, 1 cup of berries, half of the cream cheese mixture and half of the chocolate shavings.
Repeat layers.
Top with remaining raspberries.
Refrigerate until serving time or up to overnight.
Servings: 15
Time preparation: 30 min.
Time total: 30 min.