RASPBERRY TRIFLE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 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

Directions

  • 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.

Notes

Yummy!!

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