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This is a rich, lovely dessert for a crowd. Plus, there's no last-minute fuss since you make it ahead of time.—Wendy Block, Abbotsford, British Columbia
Originally published as Raspberry Cheesecake Trifle in Taste of Home June/July 2000, p44
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Reviewed on May. 18, 2012 by N.L.
I tried this recipe for Mother's Day. It was sooo good! I could not decide between raspberries or blueberries so I ended up doing it with both berries. Also, I did not make the cake, I bought angel cake instead. The result was a delicious Red, White, and Blue dessert that I will definitively do again for the 4th of July!!!
Reviewed on Apr. 16, 2012 by sstetzel
Iggi07 There's another trifle pictured behind the Raspberry Cheesecake Trifle. Is that recipe available?
There's another trifle pictured behind the Raspberry Cheesecake Trifle. Is that recipe available?
It's the same recipe only using blueberries instead.
Reviewed on Apr. 16, 2012 by Iggi07
Reviewed on Jun. 26, 2010 by hwdog
I DO love to cook! I think you misinterpreted my review. I don't think it was too hard (or 'work'). I really enjoyed making it. It's just that my OPINION is that it didn't taste that great. =)
Reviewed on Jun. 21, 2010 by slosh29
Unlike the last reviewer I dont see where any part of it is 'hard work'. I did not make the cake from scratch, or have to cut up any fruit.The cream took about 5 minutes.I guess they are used to just buying ready made stuff.I thought this tasted very good and will make it again. Then again I like to cook so it isnt 'work' to me.
Reviewed on Jun. 16, 2010 by hwdog
WAY too much effort to make an ok dessert. It's something you would make to look pretty, but I don't care about pretty since I'm just cooking for my family.
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