Raspberry Trifle
CATEGORIES
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
  1. In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form.
  2. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar.
  3. Fold 2 cups of whipped cream into cream cheese mixture.
  4. Reserve remaining whipped cream.
  5. Slice pound cake into 18 - 1/2 inch slices.
  6. Drain raspberries, reserving juice.
  7. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices.
  8. Drizzle with some raspberry juice.
  9. Spread one-fourth of the cream cheese mixture over cake.
  10. Sift one-fourth of the cocoa over that.
  11. Sprinkle with one-third of the raspberries.
  12. Repeat layers twice.
  13. Top with remaining cream cheese mixture, whipped cream and sifted cocoa.
  14. Cover and refrigerate 4 hours before serving.
RECIPE BACKSTORY
Yummy!!