Raspberry Trifle

SUBMITTED BY: Bonnie PHOTO BY: dots

"Layered dessert that should, in theory, feed a lot of people! I know it's not a typical cake, but I think it's better than that! And it really does feed a lot of people!"

RECIPE RATING:

Read Reviews (173)

Review/Rate This Recipe

PREP TIME	20 Min
READY IN	4 Hrs 20 Min
Original recipe yield 1 trifle

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 1/2 cups heavy cream
1/4 cup white sugar
2 (8 ounce) packages cream cheese, softened
2 teaspoons lemon juice
1 1/2 teaspoons vanilla extract
1/2 cup white sugar
1 (10.75 ounce) package prepared pound cake
2 (10 ounce) packages frozen raspberries, thawed
2 tablespoons unsweetened cocoa powder, for dusting

DIRECTIONS

In a medium bowl, beat cream with 1/4 cup sugar until 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.
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 one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.

ADVERTISE WITH US

REVIEWS

Reviewed on Jan. 25, 2004 by ITSASNOWWHITE

Instead of the cream cheese mixture, I used a large box of instant vanilla pudding to cream... MORE

Reviewed on Jan. 25, 2004 by MAMASPICE

Made this for our 4th of July party and it was a hit! Prepared the recipe in an 8 x 11... MORE

Reviewed on Apr. 7, 2007 by northern exposure

This is really a great recipe as is, but I like to experiment and have had some good results... MORE

Reviewed on Oct. 9, 2003 by MIHAELA

This is a very good and easy recipe. We have tons of raspberries growing in our back yard... MORE

Reviewed on Jan. 25, 2004 by Lynn

Oh my gosh! This recipe is so easy and tastes great! I used blueberries with the raspberries.... MORE

Reviewed on Sep. 3, 2006 by RILEY41

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.70 star rating.

RILEY41
Sep. 3, 2006

I just made this for a dinner party we're going to tonight and put some off to the side for my husband and I to try in case it didn't work out. I couldn't wait to write a review! WOW!! We both loved it and it hasn't even set yet for the 4 hours in the refridgerator as suggested! A couple of things I did: I used 3, 8oz pkgs of cream cheese as others suggested and increased the sugar and other ingredients accordingly. I also used 2 cups heavy cream as other suggested. I used regular pound cake from the store and drizzled grand marnier over the slices. Instead of using cocoa, I used dark chocolate chunks sold in the baker's isle. For the raspberries, I used 2, 12 oz frozen packages. As they were thawing, I added about 1/4 cup of water so I would have more syrup to pour over the cake slices, and sprinkled the raspberries with sugar. On the top, I garnished with a couple of raspberries and dark chocolate chunks and then did sift just a little bit of cocoa on the top layer only. YUMMY! And it looks fabulous in the trifle dish. If the others at the party like it half as much as we did, it will be a huge hit. Thanks for sharing this recipe!

Was this review helpful? [ YES ]
16 users found this review helpful

I just made this for a dinner party we're going to tonight and put some off to the side for my... MORE