Lemon Raspberry Cheesecake Trifle

By srumbel

Lemon Raspberry Cheesecake Trifle - sweet and creamy no-bake dessert with a hint of lemon and layers of raspberry pie filling. Crazy delicious!
from crunchycreamysweet.com

Ingredients

• 1 cup graham cracker crumbs
• 2 Tablespoons unsalted butter, melted
• 1 Tablespoon granulated sugar
• 8 oz. cream cheese, softened
• 2/3 cup powdered sugar
• 1 / 2 teaspoon pure vanilla extract
• 1/2 cup heavy whipping cream
• 1 Tablespoon powdered sugar
• zest of 1 lemon
• 1 can Lucky Leaf Premium Raspberry Pie Filling
• lemon slices, for garnish

Preparation

Step 1

In a small mixing bowl, combine graham cracker crumbs, melted butter and sugar. Stir in until combined. Set aside.
In a large mixing bowl, mix cream cheese with an electric mixer until smooth.
Add vanilla and sifted powdered sugar and beat in until well mixed.
Add lemon zest and mix in well.
Whip the whipped cream and 1 tablespoon of powdered sugar until stiff peaks form.
Gently fold in the whipped cream into the cream cheese mixture.
To serve in individual glasses: divide the crust mixture evenly among the glasses.
Spread three tablespoons of cheesecake filling over the crust.
Top with 3 heaping tablespoons of pie filling.
Repeat the cheesecake layer.
Garnish with lemon slices.
Refrigerate until ready to serve.

Yield: depends on serving dishes, 4 to 6 servings