Raspberry Trifle

By Bostoncook

Ingredients

• 3/4 cup heavy cream, approx. (whip the whole 1/2 pint carton w/a little extra sugar if you want to garnish each with a dollop of whipped cream)
• 2 tbsp powdered sugar
• 8 ounces light cream cheese, softened
• 1/4 cup sugar
• 1 teaspoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 pound cake, that's baked in a 9-inch loaf pan
• 12 oz. frozen raspberries, thawed w/sugar and a little water added (may need extra berries, so buy 2 bags)

Preparation

Step 1

1. In a medium bowl, beat cream with powdered sugar until stiff peaks form. In another bowl, cream together cream cheese, 1/4 cup sugar, lemon juice, and vanilla. Carefully fold whipped cream into cream cheese mixture.

2. Cut pound cake into cubes.

3. Line the bottom of 6 or 7 mini trifle dishes with 1/2 the cake cubes. Layer on 1/2 the raspberries. Spread 1/2 of the cream cheese mixture over cake. Repeat layers again. Cover and refrigerate 4 hours before serving. Garnish w/whipped cream and a fresh raspberry, if desired.

Very good - repeater