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Prep Time: 60 Minutes Cook Time: 240 Minutes |
Ready In: 300 Minutes Servings: 18 |
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Simply delish! Cook time is cool time. Ingredients:
1 1/2 cups heavy cream |
1/4 cup white sugar |
2 (8 ounce) packages cream cheese or 2 (8 ounce) packages light cream cheese |
2 teaspoons lemon juice |
1 1/2 teaspoons vanilla extract |
1/2 cup white sugar |
1 (10 3/4 ounce) package prepared poundcake |
2 (10 ounce) packages frozen raspberries, thawed |
2 tablespoons unsweetened cocoa powder, for dusting |
Directions:
1. In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form.
2. In another bowl , cream together cream cheese, lemon juice,vanilla & 1/2 cup sugar.
3. Fold in 2 cups of the whipped cream into the cream cheese mixture.
4. Reserve remaining whipped cream.
5. Slice pound cake into 18 1/2 inch slices.
6. Drain raspberries, reserving the juice.
7. Line the bottom of a 3 quart glass, or trifle bowl, with 1/3 of the cake slices.
8. Drizzle with some raspberry juice.
9. Spread 1/4 of cream cheese mixture over cake.
10. Sift 1/4 of cocoa over that.
11. Sprinkle with 1/3 of the raspberries.
12. Repeat layers twice.
13. Top with remaining cream cheese mixture,whipped cream & sifted cocoa.
14. Cover & refrgerate 4 hours before serving.
15. Serves 18.
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