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Raspberry Cocoa Trifle

This lovely layered dessert is my husband's favorite. I always make it for our Christmas dinner, but it's excellent after any special meal. —Karen Bourne, Magrath, Alberta
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    8 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 6 tablespoons sugar
  • 1 teaspoon lemon juice
  • 3/4 teaspoon vanilla extract
  • 3/4 cup heavy whipping cream
  • 2 packages (10 ounces each) frozen sweetened raspberries, thawed
  • 1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/2-in. slices
  • 2 tablespoons baking cocoa

Directions

  • In bowl, beat cream cheese, sugar, lemon juice and vanilla. In another bowl, beat cream until stiff peaks form; fold into cream cheese mixture. Drain raspberries, reserving juice; set berries aside.
  • Line the bottom of a 3-qt. glass bowl with a fourth of the cake slices. Drizzle with one tablespoon 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 remaining cake, cream cheese and cocoa. Cover and refrigerate for 4 hours or overnight.
Nutrition Facts
1 cup: 441 calories, 26g fat (15g saturated fat), 109mg cholesterol, 206mg sodium, 49g carbohydrate (37g sugars, 4g fiber), 5g protein.

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