Raspberry Trifle

Total Time: 5 hrs Preparation Time: 1 hr Cook Time: 4 hrs

Ingredients

• Servings: 18
• 1 1/2 cups heavy cream
• 1/4 cup 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 sugar
• 1 (10 3/4 ounce) package prepared poundcake
• 2 (10 ounce) packages frozen raspberries, thawed
• 2 tablespoons unsweetened cocoa powder, for dusting

Recipe

• 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.