Raspberry Trifle

Ingredients

• Servings: 1
• 1 1/2 cups heavy cream
• 1/4 cup white sugar
• 2 (8 ounce) packages cream cheese, softened
• 2 teaspoons lemon juice
• 1 1/2 teaspoons vanilla extract
• 1/2 cup white sugar
• 1 (10.75 ounce) package prepared pound cake
• 2 (10 ounce) packages frozen raspberries, thawed
• 2 tablespoons unsweetened cocoa powder, for dusting

Recipe

Preparation Time: 20 mins Ready Time: 4 hrs 20 mins


• 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.