1 (3 oz.) pkg. cream cheese
1/2 c. powdered sugar
2 tbsp. almond flavored liqueur or 1 tbsp. almond extract
1 c. whipping cream
3 c. raspberries

In a 2-3 quart, deep bowl; beat together cream cheese, sugar and liqueur with mixer at high speed until smooth. Still beating, pour in cream in a steady stream (should be the consistency of stiff whipped cream at all times; if it looks soft, stop adding cream and continue to beat until mixture thickens). If made ahead, cover and refrigerate mixture up to 6 hours.

When ready to serve, line bottom of each of 6 dessert bowls with 1/3 cup raspberries. Mound almond cream equally over each, then top with remaining berries.