Cream Cheese Raspberry Trifle

Cream Cheese Raspberry Trifle

1 store bought pound cake, cut into 1 inch cubes
16 oz. whipped topping
8 oz cream cheese, softened
1/2 cup sugar (i've sub. splenda)
1 tsp. vanilla
1 can (21 oz) raspberry pie filling
fresh raspberries

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 raspberry pie filing. Then place the
remaining cake cubes, cream cheese mixture andpie filling on top.
Chill
for several hours until ready to serve. Garnish with fresh
raspberries.