Raspberry Cheesecake Trifle

1 pkg Pepperidge Farm Milano Raspberry Chocolate Cookies

2 boxes Jello Cheesecake pudding & pie filling

3 cups milk

4 oz. cream cheese, softened

1 can raspberry pie filling

1 8oz. tub Cool Whip, thawed

fresh raspberries

chocolate chips, I used a mix of white chocolate, semi-sweet chocolate and dark chocolate chips

Trifle or deep bowl


Make Cheesecake Filling:

2 pkg Cheesecake Jello

3 cups cold milk

4 oz cream cheese, softened

1 tsp Cheese cake emulsion, or vanilla, optional

Beat the pudding mix, vanilla or emulsion, and milk for 2 minutes. Add the cream cheese and beat until smooth.


chocolate raspberry Milano cookies, broken up into smaller pieces

1/2 Cheesecake filling

1/2 Raspberry Pie filling

1/2 Cool Whip

repeat layers

Finish the top Cool Whip layer by garnishing with fresh raspberries and chocolate chips

Refrigerate for at least 1 hour before serving.  Store covered in refrigerator