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
Directions: 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.