This is the most requested dessert in our family. Raspberries and cream, cream cheese and pound cake… such deliciousness, and it looks pretty too!
Raspberry Trifle
Prep time
Cook time
Total time
Ingredients
- 1½ cups heavy cream
- ¼ cup white sugar
- 2 (8 ounce) packages cream cheese, softened
- 2 teaspoons lemon juice
- 1½ teaspoons vanilla extract
- ½ 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
Instructions
- In a medium bowl, beat cream with ¼ cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and ½ cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
- Slice pound cake into 18 - ½ 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.
Notes
Try to find a three pack of pound cake at Costco. Unfortunately it is usually seasonal.
allrecipes.com
allrecipes.com
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