Raspberry Trifle
Quick Cooking
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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."
SERVINGS: 12-15
CATEGORY: Dessert
METHOD: Chill
TIME: Prep: 20 min. + chilling
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 mixing 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.