♥Raspberry Red Velvet Triffle♥

Easy and quick to make but my goodness - oh, so impressive! I don't care what time of year it is there is always room for ♥raspberries♥ the queen of the berry! Beautiful dessert to take to a holiday party if you would like to win friends and influence people☺

Ingredients

1 (18.25-oz.) package DUNCAN HINES Moist Deluxe Red Velvet Cake Mix
2 (8-oz.) packages cream cheese, softened
2 cups low-fat vanilla yogurt
1 cup powdered sugar
1 teaspoon lemon zest
1 pt. fresh raspberries You can also use thawed, frozen; however, that them in a colander so you will have berries and no juice.
Garnish: fresh mint sprigs

Preparation

1. Preheat oven to 350°. Prepare cake batter as directed. Pour batter into a greased and floured 13- x 9-inch pan.
2. Bake at 350° for 28 to 30 minutes or until a wooden pick inserted in center comes out clean.
3. Meanwhile, beat cream cheese at medium speed with a heavy-duty electric stand mixer 1 minute or until creamy. Add yogurt, powdered sugar, and lemon zest. Beat 1 to 2 minutes or until smooth, stopping to scrape down sides of bowl as needed. Cover and chill.
4. Remove cake from oven. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
5. Invert cake onto a cutting board. Cut rounded top off of cake. Trim and discard edges of cake. Cut cake into 32 pieces.
6. Arrange about one-third of cake pieces in a 3-qt. trifle dish. Carefully spread one-third of chilled cream cheese mixture over cake. Repeat layers 2 times, smoothing top layer of cream cheese mixture over cake pieces. Top with raspberries. Cover and chill 1 hour before serving. Garnish, if desired.