Make the jelly according to packet instructions, pour into a shallow dish and chill until set.
For the vanilla cream, beat PHILADELPHIA cream, icing sugar, thickened cream and vanilla with an electric mixer until smooth and thick.
Scatter half of the cake over the base of a 2.5-litre serving bowl and drizzle with half of the liqueur. Dollop with half of the PHILLY mixture, all of the jelly, half of the raspberries, all of the shredded mint and half of the chocolate. Then layer with the remaining cake and liqueur, PHILLY mixture, raspberries and chocolate. Sprinkle with the extra mint. Refrigerate until required.
May be made up to a day in advance.
This trifle has a definite festive feel to it, with the green mint, peppermint chocolate and red jelly. Don’t be shy with the shredded fresh mint – it adds a light, fresh touch.