Raspberry Dream Cake

By ctozzi

Ingredients

• 1 container ( 8 oz. ) nonfat sour cream
• 1 pkg. ( 8 oz. ) Neufchatel cheese
• 1/4 cup raspberry liqueur, divided
• 1 container ( 8 0z. ) lite frozen whipped topping, thawed and divided
• 2 pkgs. (3 oz. each ) soft ladyfingers ( about 27 )
• 1 pint raspberries
• 1/4 cup lemon curd

Details

Adapted from keyingredient.com

Preparation

Step 1

1. In large bowl, beat together first two ingredients, plus 1 Tbs. liqueur until smooth.

2. Fold in 1 1/2 cups whipped topping. Brush ladyfingers with remaining liqueur.

3. Line 9” x 5” loaf pan with plastic wrap, leaving 3” draped over the sides. Arrange 10 cookies snugly on the bottom, rounded side facing down.

4. Sprinkle 1 1/2 cups raspberries over cookies; spread with 1/2 cheese mixture. Top with another layer of ladyfingers; Spread with curd, sprinkle with 1/2 cup raspberries and spread with remaining cheese mixture.

5. Top with remaining ladyfingers; fold over excess plastic wrap to cover. Chill 2 hours or overnight. Invert onto plate and garnish with remaining whipped topping. Makes 12 servings.

Norah’s tip:

To slice cake perfectly, dip the knife blade in hot water, then carefully dry it before you start. Crumbs won’t stick to the hot metal blade.