Raspberry Trifle

Submitted by 1 Baker

• Ready In: 24mins
• Ingredients: 9
• Serves: 18

ingredients

• 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 3/4 ounce) package prepared poundcake
• 2 (10 ounce) packages frozen raspberries, thawed
• 2 tablespoons 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; reserve remaining whipped cream.
4. Slice pound cake into 18 ½- inch slices.
5. Drain raspberries, reserving juice.
6. Line the bottom of a 3 quart trifle bowl with one-third of the cake slices; drizzle with some raspberry juice.
7. Spread one-fourth of the cream cheese mixture over cake.
8. Sift one-fourth of the cocoa over that.
9. Sprinkle with one-third of the raspberries.
10. Repeat layers twice.
11. Top with remaining cream cheese mixture, whipped cream and sifted cocoa.
12. Cover and refrigerate 4 hours before serving.