Ingredients
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1 (10 3/4 ounce) sara lee frozen butter pound cake
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1 (8 ounce) package cream cheese, softened
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1/4 cup powdered sugar
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2 -3 tablespoons instant coffee granules (I like International Delight Brand in French Vanilla or Kahlua flavor)
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1 1/2 cups whipping cream, whipped or 1 1/2 cups Cool Whip Topping
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2 (1 ounce) semi-sweet chocolate baking squares, coarsely grated
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3 cups fresh raspberries
Instructions
- 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.