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Prep Time: 20 Minutes Cook Time: 4 Minutes |
Ready In: 24 Minutes Servings: 18 |
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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 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 and 1/2 cup sugar.
3. Fold 2 cups of whipped cream into cream cheese mixture; reserve remaining whipped cream.
4. Slice pound cake into 18 1/2- inch slices.
5. Drain raspberries, reserving juice.
6. Line the bottom of a 3 quart trifle bowl with one-third of the cake slices; drizzle with some raspberry juice.
7. Spread one-fourth of the cream cheese mixture over cake.
8. Sift one-fourth of the cocoa over that.
9. Sprinkle with one-third of the raspberries.
10. Repeat layers twice.
11. Top with remaining cream cheese mixture, whipped cream and sifted cocoa.
12. Cover and refrigerate 4 hours before serving.
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