Raspberry Cheesecake Trifle

Recipe by Rhonda J
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READY IN: 4hrs 30mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (300 g) packages frozen unsweetened raspberries, thawed
  • 2
    (250 g) packages cream cheese (regular or light)
  • 12
    cup sugar
  • 3
    tablespoons orange juice or 3 tablespoons orange liqueur
  • 3
    cups whipping cream, whipped
  • 1
    whole pound cake, cut into 1/4 inch slices
  • 3
    ounces bakers semisweet chocolate, grated
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DIRECTIONS

  • Drain raspberries, save juice, set aside.
  • Beat cream cheese& sugar until very smooth.
  • Add orange juice or liqueur, fold in whipping cream.
  • To assemble: Drizzle cake slices with 1/4 cup of the reserved raspberry juice.
  • In an 8 cup (2L) glass or trifle bowl, layer half of the cake slices, 1/3 of the cream cheese mixture, half the frozen berries (pressing some berries against sides of bowl) and 1/3 of the grated chocolate.
  • Repeat.
  • Spoon remaining 1/3 of the cream cheese mixture over second berry layer.
  • Refrigerate at least 4 hours or overnight.
  • For an attractive presentation: Mound a few fresh raspberries in the centre of the dessert and garnish with mint leaves.
  • Then top it all off with remaining grated chocolate.
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