Chocolate Berry Cheesecake Trifle

1 pkg Reduced Sugar Pillsbury Devils' Food Cake ( 1 1/4 cups water, 3 eggs, 1/2 cup oil)
1 can Pillsbury Reduced Sugar Chocolate Fudge Frosting
2 pkgs Jello sugar free Cheesecake pudding (3 cups skim milk)
3/4 pint fresh strawberries, half of them thinly sliced
1/2 cup Splenda, 1 tsp raspberry extract, 2 tsp water mixed together
Sugar Free Cool Whip

Make, bake and cool chocolate cake. Frost with about 1/2 can of frosting. (For ease of cutting I did it in a 13 x 9 pan)
Make the "syrup" of splenda and extract.
Whisk the milk with the 2 packages of pudding and set aside.

In a clear glass bowl, scatter the bottom with about a cup of cake cubes. Drizzle with 2 tsp of the syrup. Top with about half of the pudding mix. Top that with sliced strawberries on the outside of the bowl, and chunked strawberries in the middle. Repeat layers. End with cake, and top that final layer with sugar free cool whip, and a few sliced berries. I also put a couple of cubes of cake, all crumbled up.
You will use about half the chocolate cake, all the pudding, and about 3/4 cup of Cool Whip.

Truly decadent!