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Raspberry Trifle

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Member since 2006

Serves | Prep Time | Cook Time


1 1/2 c. heavy cream
1/4 c. white sugar

2 (8 ounce) packages cream cheese, softened
2 tsp. lemon juice
1 1/2 tsp. vanilla extract
1/2 c. white sugar

1 (10.75 ounce) package prepared pound cake
2 (10 ounce) packages frozen raspberries, thawed
2 T. unsweetened cocoa powder, for dusting

In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form.

In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar.

Fold 2 cups of whipped cream into cream cheese mixture.

Reserve remaining whipped cream.

Slice pound cake into 18 - 1/2 inch slices.

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.

Repeat layers twice.

Top with remaining cream cheese mixture, whipped cream and sifted cocoa.

Cover and refrigerate 4 hours before serving.

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