The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 22, 2009
Wonderful dessert! I used a frozen pound cake that I thawed for this. It was a huge hit for our Father's Day BBQ.
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 27, 2009
Ok, this was really great...Made a double batch with fresh strawberries and blueberries soaked for a while in creme de cassis and a sprinkling of sugar, used two containers of mascarpone to one neufchatel and topped with white chocolate shaving. Lovely to look at and delicious, to; a school gathering devoured both of them today. Many happy people!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 31, 2009
Yes, this is the one!! Look no further. I made it for a bible study potluck in the fall and everyone raved. We are having another one tomorrow and everyone said I had to make this again. I changed it a little bit. I used fresh raspberrys as well as frozen. Also used fresh blueberries. I added sm package vanilla instant pudding to the cream cheese mixture. Yum Yum. Taste like the cream in Boston Cream Pie. Very lite and tasty. Thank you for sharing this recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 19, 2009
This was a really tasty recipe, but it was too dry. The fruit needs to go on the pound cake to moisten it up. The layers should go: pound cake, fruit, cream cheese mixture. Then it would be about perfect.
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Gen

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 3, 2009
Awesome!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 26, 2009
Excellent Recipe!! I have made it several times. I have used other fruit; blackbaerries, strawberries, with good results. Usually make more whiiped cream to use on top, I put it on right before serving and garnish with fruit.
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Living In: Hinckley, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 23, 2009
I made this at Christmas time and everyone loved it. My daughter is turning 18 today and asked for this cake weeks ago for her birthday. The tart raspberries make it great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 2, 2009
I used mixed berry frozen fruit instead of the raspbery (only b/c raspberry wasn't available). It was wonderful! It was a big hit at my Christmas dinner. Will definitely make again!
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Cooking Level: Intermediate

Home Town: Lynchburg, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 29, 2008
This was quite delicious and definitely pleased my guests. Next time, I would use a little less cream cheese because that taste was a bit too prominent. I'd make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
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Reviewed: Nov. 29, 2008
Y-U-M-M-Y! I used splenda instead of sugar and it was still heavenly.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 4, 2008
I made this for an anniversary dinner. My boyfriend is a huge raspberry lover, he really appreciated it. The whipped cream was just perfect and I found myself making more later to eat with leftover trifle. I should say that the amount of cake you will get from this recipe is way more than you will eat after a two-person dinner. I say cut it in half for a cute medium cake and minimal leftovers.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 22, 2008
Great recipe! Very easy and tastes light and refreshing. I used fresh raspberries along with a raspberry angel food cake I got from the market. It's a very forgiving flexible recipe. Everyone enjoyed it and went back for seconds.
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Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 6, 2008
Turned out perfectly - I decorated the top with strawberries and blackberries. Everyone kept telling me how good it was and was asking for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 31, 2008
This is incredibly good as is. I have done minor things to change this a few times I have made it and it was really good...such as different berries, orange marmalade on the pound cake, etc. Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 23, 2008
This is the most incredible recipe. I have been making it for 6 years, now and every time, it is a huge hit!! Thanks so much for sharing your recipe!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 20, 2008
My family loved this recipe! I used Angel food Cake insead of pound cake and didn't add the cocoa powder. Turned out gorgeous in my trifle dish!
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Cooking Level: Expert

Living In: Coppell, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 17, 2008
This was the first trifle that I've ever made (in my new trifle bowl and really ever!) and I made it for my mom's surprise birthday party. It was so yummy and fresh and just light enough after munching a lot. It fed over a dozen people and everyone commented on how nice and looked and how good it was. Great light desert after a heavy meal!
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Cooking Level: Intermediate

Home Town: Windsor, Colorado, USA
Living In: La Salle, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 1, 2008
Everyone loved it! I made it exactly like the recipe said. I will make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 28, 2008
Made this for a dessert on the weekend. It was really nice. The only changes I made was I used fresh raspberries in the trifle itself...the frozen raspberries I crushed and used the juice to soak the pound cake....I mixed in some rum with the juice as well. It was for adults only.
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Cooking Level: Beginning

Home Town: Ajax, Ontario, Canada

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The reviewer gave this recipe 2 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 16, 2008
Made this for a small dinner party and wasn't too impressed with the flavor. The kids at the party were oohing and ahhing when they saw it but just moved it around the plate instead of actually eating it. Wouldn't make it again.
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