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
  1. 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.
  2. 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.
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Recipe by Living Full on Life at https://www.livingfullonlife.com/?p=916