Memorial Day Recipes

Raspberry Trifle

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Raspberry Trifle

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The fresh taste of raspberries is what makes this dessert divine.

Ingredients

  • 1 1/2 C. heavy cream
  • 1/4 C. white sugar
  • 2 (8 oz.) packages cream cheese, softened
  • 2 tsp. lemon juice
  • 1 1/2 tsp. vanilla extract
  • 1/2 C. white sugar
  • 1 (10.75 oz.) package prepared pound cake
  • 2 (10 oz.) packages frozen raspberries, thawed
  • 2 Tbs. unsweetened cocoa powder, for dusting

Directions

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 eighteen 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.

Makes 1 trifle.

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