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Raspberry Cocoa Trifle

 Raspberry Cocoa Trifle
"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."
12-15 ServingsPrep: 20 min. + chilling


  • 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


  • 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.

2 of 2

Raspberry Cocoa Trifle (continued)

Directions (continued)

  • 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.