Total Time
24mins
Prep 20 mins
Cook 4 mins

Ingredients Nutrition

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.

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