Raspberry Cheesecake Trifle (Gluten Free) |
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Prep Time: 30 Minutes Cook Time: 1440 Minutes |
Ready In: 1470 Minutes Servings: 8 |
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A decadent dessert that looks and tastes far more complicated than it really is. Use your favorite white cake recipe or use a mix. I recommend Kinnikinnick's White Cake Mix. Try to keep your layers distinctly separate and the results are beautiful! I wouldn't recommend using low fat cream cheese, it's just not the same! Make sure you use frozen berries, not fresh as you require the juice from the thawed berries. Ingredients:
4 cups whipping cream |
2 cups white sugar, divided |
16 ounces cream cheese, softened (2 bricks) |
4 cups frozen raspberries, thawed |
1 (8 inch) prepared white cake |
Directions:
1. In a chilled bowl, whip the whipping cream until soft peaks form. Gradually add 1 cup of white sugar and set aside.
2. In a medium bowl, beat cream cheese and remaining white sugar.
3. Beat in roughly 4 tbsp of the juice from the thawed raspberries. You may adjust this according to your desired consistency and colour.
4. Fold in 2 cups of the whipped cream from step #1. Set aside.
5. Slice the white cake into thin strips.
6. Assemble in a large clear bowl or trifle dish in the following manner: 1/2 the cake pieces, 1/2 the raspberries, 1/2 the raspberry cream cheese mixture, 1/2 the whipped cream. Repeat layers.
7. Cover with plastic wrap and chill overnight.
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