Berrymisu

Step 1: Puree thawed raspberries in processor until smooth.

Step 2: Strain into medium bowl, pressing on solids to extract as much liquid as possible. Discard seeds in strainer.

Step 3: Using electric mixer, beat cream cheese and 1/2 cup sugar in large bowl until smooth.

Step 4: Beat chilled whipping cream in another large bowl until peaks form.

Step 5: Gently fold whipped cream into cream cheese mixture.

Step 6: Add pureed raspberries and fold just until combined.

Step 7: Bring remaining 1 cup sugar, 1 cup water and lemon juice to boil in small saucepan, stirring frequently. Cool slightly.

Step 8: Dip 1 biscuit briefly into lemon syrup, turning to coat. Place flat-side up in bottom of 12-cup trifle dish.

Step 9: Repeat with enough biscuits to cover bottom of trifle dish, trimming biscuits to fit if necessary.

Step 10: Spread 1/3 of raspberry-cream cheese mixture over biscuits in trifle dish.

Step 11: Dip more biscuits into lemon syrup and arrange atop raspberry-cream cheese mixture in dish, covering completely and trimming to fit if necessary.

Step 12: Repeat layering with more raspberry-cream cheese mixture, then biscuits; top with remaining raspberry-cream cheese mixture.

Step 13: Cover and refrigerate until set, at least 3 hours and up to 1 day.

Step 14: Garnish with fresh raspberries and with fresh mint sprigs, if desired.