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Raspberry Trifle
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PrintIngredients
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 teaspoon vanilla extract
1/2 cup white sugar
1 (10.75 ounce) package pound cake, prepared (if frozen thaw)
2 (10 ounce) packages frozen raspberries, thawed
2 tablespoons unsweetened cocoa powder, for dusting
Directions
- In a medium bowl, beat cream with 1/4 cup of sugar until stiff peaks form.
- In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cup of whipped cream into cream cheese mixture. Reserve the remaining whipped cream
- Slice the pound cake into 1/2 inch slices. Drain the raspberries, reserving the juice.
- Line the bottom of a 3 quart glass trifle dish with one third of the cake slices. Drizzle with some of the reserved juice. Spread one-quarter of the cream cheese mixture over the cake. Sift some of the cocoa powder over that layer. Add one-third of the fruit on top. Repeat layers twice. Top with remaining whipped cream and cocoa. Refrigerate and cover for 4 hours before serving.