Cooking Directions

• Beat the cream cheese in a medium bowl with an electric mixer on medium speed until smooth. Beat in the sugar and cinnamon. Fold in the whipped cream.
• Spoon 1 cup cheese mixture into a 4-cup trifle bowl. Dip 6 of the cookies, one at a time, into the coffee and place over the cheese layer, overlapping slightly. Spoon 2 tablespoons raspberries over the cookies. Repeat the layers. Spread the remaining cheese mixture over the top. Garnish with the remaining cookies and raspberries. Refrigerate for 1 hour.
• Garnish with the chocolate before serving.

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1 cup confectioners' sugar
• 0.25 teaspoon ground cinnamon
• 1 cup heavy cream, whipped
• 1 package (6 ounces) Pepperidge Farm® Milano® Cookies
• 0.333 cup brewed black coffee
• 1 cup frozen raspberries, thawed and drained
• 0.25 cup grated semi-sweet chocolate