2 small or 1 medium purchased pound cakes, OR 1 rectangular angel food cake
10-oz. pkg. frozen red raspberries in syrup, thawed
1/2 C. raspberry flavor liqueur
8-oz. pkg. cream cheese, softened
1/2 C. sugar
1/4 C. milk
1 C. whipping cream
1/2 pint fresh raspberries
chocolate curls (semi-sweet OR Hershey's candy bar)

Using a rubber spatula or back of a wooden spoon, press thawed raspberries through a medium sieve set over a small bowl. Add liqueur to the liquid in bowl and mix well.

In a large bowl, combine cream cheese, sugar and milk and beat with a mixer on medium until blended and smooth.

Beat whipping cream with mixer until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.

With a serrated knife, cut cake cross-wise into three layers. Trim crusty edges. Place 1 layer of cake, smooth side down, onto a plate. With a pastry brush, brush 1/3 of the raspberry syrup over the cake. Evenly spread 1 cup cream cheese filling over the top.

Place second layer of cake, smooth side down, over filling. Brush half of remaining syrup over cake, and top with 1 cup filling and 3/4 cup raspberries.

Place remaining cake layer, smooth side down, over raspberries. Brush with remaining syrup over cake, and top with remaining filling. Cover loosely and refrigerate for at least 4 hours or up to overnight.

To serve, scatter remaining 1/4 cup raspberries over cake and garnish with chocolate curls.