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1
Puree thawed raspberries in processor until smooth.
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2
Strain into medium bowl, pressing on solids to extract as much liquid as possible.
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3
Discard seeds in strainer.
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4
Using electric mixer, beat cream cheese and 1/2 cup sugar in large bowl until smooth.
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5
Beat chilled whipping cream in another large bowl until peaks form.
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6
Gently fold whipped cream into cream cheese mixture.
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7
Add pureed raspberries and fold just until combined.
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8
Bring remaining 1 cup sugar, 1 cup water and lemon juice to boil in small saucepan, stirring frequently.
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9
Cool slightly.
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10
Dip 1 biscuit briefly into lemon syrup, turning to coat.
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11
Place flat side up in bottom of 12-cup trifle dish.
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12
Repeat with enough biscuits to cover bottom of trifle dish, trimming biscuits to fit if necessary.
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13
Spread 1/3 of raspberry-cream cheese mixture over biscuits in trifle dish.
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14
Dip more biscuits into lemon syrup and arrange atop raspberry-cream cheese mixture in dish, covering completely and trimming to fit if necessary.
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15
Repeat layering with more raspberry-cream cheese mixture, then biscuits; top with remaining raspberry-cream cheese mixture.
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16
Cover and refrigerate until set, at least 3 hours and up to 1 day.
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17
Garnish with fresh raspberries and with fresh mint sprigs, if desired.
