Raspberry Trifle recipe
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Ingredients
- 1 ½ cups heavy cream ¼ cup white sugar 2 (8 ounce) packages cream cheese, softened 2 teaspoons lemon juice 1 ½ teaspoons vanilla extract ½ cup white sugar 1 (10.75 ounce) package prepared pound cake 2 (10 ounce) packages frozen raspberries, thawed 2 tablespoons unsweetened cocoa powder, for dusting
Nutrition Info
- 287.5 caloriescarbohydrate: 26.4 gcholesterol: 91.5 mgfat: 19.5 gfiber: 1.7 gprotein: 3.5 gsaturatedFat: 12 gservingSize: -sodium: 148.2 mgsugar: 20 gtransFat: : -unsaturatedFat: : -
Directions Raspberry Trifle
Directions
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In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.