• 2 baked round white cake layers (9 inch), cooled
  • 2 pkg. (250 g each)  Cream Cheese, softened
  • 1/2 cup sugar
  • 2 tsp. lemon juice
  • 2 tsp. vanilla
  • 3 cups thawed Cool Whip Whipped Topping, divided
  • 2 pkg. (425 g each) frozen Ontario raspberries in syrup, thawed, drained with syrup reserved
  • 2 squares Bittersweet Chocolate, grated, divided



  1. Slice each cake layer in half horizontally to make four 1/2-inch-thick rounds. Beat cream cheese, sugar, lemon juice and vanilla in large bowl with electric mixer on medium speed until well blended. Add 2 cups of the whipped topping; mix well.
  2. Place one of the cake rounds in bottom of large glass serving bowl. Drizzle with one-quarter of the raspberry syrup; cover evenly with one-quarter of the cream cheese mixture. Sprinkle with 2-1/2 Tbsp. of the grated chocolate; top with one-third of the raspberries. Repeat all layers twice.
  3. Cover with remaining cake round; drizzle with remaining raspberry syrup. Top with layers of the remaining cream cheese mixture and remaining 1 cup whipped topping. Refrigerate at least 4 hours or overnight. Just before serving, sprinkle remaining chocolate over top of dessert. Store leftovers in refrigerator.