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
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.