Raspberry Trifle

Raspberry Trifle


Prep Time: 20 Minutes

Ready In: 4 Hours 20 Minutes

Yields: 18 servings


INGREDIENTS:

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 teaspoons vanilla extract

1/2 cup white sugar



1 (10.75 ounce) package prepared pound cake or angel food cake (the bar kind)

2 (10 ounce) packages frozen raspberries, thawed

2 tablespoons unsweetened

cocoa powder, for dusting (optional)



DIRECTIONS:

1. In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.

2. Slice pound cake into 18 - 1/2 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.
submitted by: Carrie Brady