Raspberry Cheesecake Trifle (Gluten Free)

1. 1

   In a chilled bowl, whip the whipping cream until soft peaks form. Gradually add 1 cup of white sugar and set aside.

2. 2

   In a medium bowl, beat cream cheese and remaining white sugar.

3. 3

   Beat in roughly 4 tbsp of the juice from the thawed raspberries. You may adjust this according to your desired consistency and colour.

4. 4

   Fold in 2 cups of the whipped cream from step #1. Set aside.

5. 5

   Slice the white cake into thin strips.

6. 6

   Assemble in a large clear bowl or trifle dish in the following manner: 1/2 the cake pieces, 1/2 the raspberries, 1/2 the raspberry cream cheese mixture, 1/2 the whipped cream. Repeat layers.

7. 7

   Cover with plastic wrap and chill overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.