In a large bowl, combine all ingredients and immersion blend. You can also do this in the blender or use room temperature cream cheese and omit this step.
In the bowl of a stand mixer or with a hand mixer fitted with the whisk attachment, beat the mixture until soft peaks form. Soft peaks are when the whisk is removed from the bowl and the cream stays on the whisk and forms a peak but the tip falls over. The cream cheese whipped cream will firm up as it chills, so you want to be sure to not over whip it.
Cut your cake into cubes (ish). I use about ½ inch cubes for a large trifle but I cut them half the size for individual trifles.
Layer Up!: Start with a layer of the whipped cream, followed by raspberries and the cake cubes. Repeat until the reach the top! I like to end with whipped cream and decorate with torn raspberries and cake crumbs!
Refrigerate until ready to serve. Trifles are best served the day after they are made, which gives the flavors time to meld.