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Raspberry Trifle
Raspberry Trifle
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Prep Time:
20 minutes
Total Time:
260 minutes
Indulgent layers of pound cake, sweet cream cheese, and whipped cream with fresh raspberries, dusted with cocoa and chilled for a delectable treat.
Ingredients:
  • 1.5 cups heavy cream
  • 0.25 cup white sugar
  • 2 (8 ounce) packages cream cheese, softened
  • 2 teaspoons lemon juice
  • 1.5 teaspoons vanilla extract
  • 1 (10.75 ounce) package prepared pound cake
  • 2 (10 ounce) packages frozen raspberries, thawed
  • 2 tablespoons unsweetened cocoa powder, for dusting
Instructions:
  • Whip 1/4 cup sugar into cream until stiff peaks form in a medium bowl. In a separate bowl, combine cream cheese, lemon juice, vanilla, and 1/2 cup sugar. Gently fold in 2 cups of the whipped cream. Set aside the remaining whipped cream for later use.
  • Cut the pound cake into 18 slices that are 1/2 inch thick. Separate raspberries from juice. Begin layering the glass bowl with a third of the cake slices on the bottom, followed by a drizzle of raspberry juice. Spread a quarter of the cream cheese mixture, then sift a quarter of the cocoa on top. Sprinkle a third of the raspberries. Repeat this process twice. Finish with the remaining cream cheese mixture, whipped cream, and cocoa. Refrigerate, covered, for 4 hours before serving.

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