Raspberry Trifle

1. 1

   In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form.

2. 2

   In another bowl , cream together cream cheese, lemon juice,vanilla & 1/2 cup sugar.

3. 3

   Fold in 2 cups of the whipped cream into the cream cheese mixture.

4. 4

   Reserve remaining whipped cream.

5. 5

   Slice pound cake into 18 1/2 inch slices.

6. 6

   Drain raspberries, reserving the juice.

7. 7

   Line the bottom of a 3 quart glass, or trifle bowl, with 1/3 of the cake slices.

8. 8

   Drizzle with some raspberry juice.

9. 9

   Spread 1/4 of cream cheese mixture over cake.

10. 10

    Sift 1/4 of cocoa over that.

11. 11

    Sprinkle with 1/3 of the raspberries.

12. 12

    Repeat layers twice.

13. 13

    Top with remaining cream cheese mixture,whipped cream & sifted cocoa.

14. 14

    Cover & refrgerate 4 hours before serving.

15. 15

    Serves 18.

No additional tips available.