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Raspberry Cocoa Trifle Recipe

Raspberry Cocoa Trifle Recipe photo by Taste of Home

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"This lovely layered dessert is my husband's favorite," relates Karen Bourne of Magrath, Alberta. "I always make it for our Christmas dinner, but it's excellent after any special meal."

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Raspberry Cocoa Trifle Recipe

Prep: 20 min. + chilling

Yield: 12-15 Servings

20 20

Ingredients

1 loaf (10-3/4 ounces) frozen pound cake
1-1/2 cups heavy whipping cream
3/4 cup sugar, divided
2 packages (8 ounces each) cream cheese, softened
2 teaspoons lemon juice
1-1/2 teaspoons vanilla extract
2 packages (10 ounces each) frozen sweetened raspberries, thawed
2 tablespoons baking cocoa
Fresh raspberries, optional

Directions

Slice cake into 18-20 slices about 1/2 in. thick; set aside.
In a bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, beat cream cheese, lemon juice, vanilla and the remaining sugar. Fold in 2 cups of the whipped cream; set remaining whipped cream aside for topping. Drain raspberries, reserving juice; set berries aside.
Line the bottom of a 3-qt. glass bowl with a third of the cake slices. Drizzle with some of the raspberry juice. Spread with a fourth of the cream cheese mixture. Sift a fourth of the cocoa over the top. Sprinkle with a third of the berries. Repeat layers twice. Top with the remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate for 4 hours or overnight. Garnish with fresh raspberries if desired. Yield: 12-15 servings.

Nutritional Facts 1 serving (1 each) equals 273 calories, 18 g fat (11 g saturated fat), 78 mg cholesterol, 128 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Raspberry Trifle in Quick Cooking November/December 1999, p38

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Reviews for Raspberry Cocoa Trifle

Raspberry Cocoa Trifle

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Reviewed on Mar. 18, 2012 by Mrs.Duncan

Took this to a company party and EVERYBODY loved it!

Reviewed on Jan. 14, 2012 by Nana0506

I made this for Christmas and it was a hit! The raspberries and mint made it perfect for the holiday.

Reviewed on Dec. 30, 2011 by MelissaJ75

I make this for every party I have because it's fantastic. It's my husband's favorite dessert and is always gone quickly.

Reviewed on May. 17, 2010 by slpslp

I have made this for many years and it has ALWAYS turned out wonderfully. Rather than buying a frozen pound cake, I make my own. It turns out a bit larger (more servings). Also I have used frozen whipped topping in place of the cream to save a few calories and time. I often make it with strawberries because of the price of raspberries. You really can't go wrong with this wonderful treat!

Reviewed on Dec. 30, 2009 by wrobelrm

This recipe is WONDERFUL!! It is pretty easy and it tastes amazing. I've made it many times during the past few years and everyone loves it!

Reviewed on Sep. 04, 2009 by bosgrandma

Could you use Cool Whip instead of whipped cream?

Reviewed on Jul. 01, 2009 by lllian

I am a diabete and would like to know is you can use any other kind of sweetner