Raspberry Trifle

When you get a cool trifle bowl for a wedding gift, you must find a way to work it in.  I made this for a picnic at my parents house.  It got rave reviews.  Even drew comparisons to a Dairy Queen blizzard.  Who knew?  It was very good.

Raspberry Trifle

Source:  allrecipes.com

Ingredients

1 1/2 cups heavy cream

1/4 cup white sugar

2 (8oz) packages cream cheese, softened

2 tsp. lemon juice

1 1/2 tsp. vanilla extract

1/2 cup white sugar

1 (10.75 oz) package prepared pound cake

2 (10 oz. packages frozen raspberries, thawed

2 TBSP. unsweetened cocoa powder, for dusting

Directions

1.  In a medium bowl, beat cream with 1/4 cup sugar until a stiff peaks form.  In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar.  Fold 2 cups of whipped cream into cream cheese mixture.  Reserve remaining whipped cream.

2.  Slice pound cake into 18 1/2 inch slices.  Drain raspberries, reserving juice.  Line the bottom of a 3 quart glass bowl or trifle bowl with one third of the cake slices.  Drizzle with some raspberry juice.  Spread one-fourth of the cream cheese mixture over cake.  Sift one fourth of the cocoa over that.  Sprinkle with 1/3 of the raspberries.  Repeat layers twice.  Top with remaining cream cheese mixture, whipped cream and sifted cocoa.  Cover and refrigerate 4 hours before serving.