Raspberry Trifle

Name: Raspberry Trifle
Prep time: 20 min
Total time: 4 min
Ingredients: 1 ½ cups heavy cream; ¼ cup white sugar; 2 (8 ounce) packages cream cheese, softened; 2 teaspoons lemon juice; 1 ½ 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

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Prep Time: 20 minutes

Total: 4 hours, 20 minutes

Servings: 1

Cost: $30.33 /serving

Author : Bonnie

Ingredients

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1 ½ cups heavy cream¼ cup white sugar2 (8 ounce) packages cream cheese, softened2 teaspoons lemon juice1 ½ teaspoons vanilla extract½ cup white sugar1 (10.75 ounce) package prepared pound cake2 (10 ounce) packages frozen raspberries, thawed2 tablespoons unsweetened cocoa powder, for dusting

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Instructions

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Step 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.

Step 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.