Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
Drain raspberries, reserving juice.
Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries.