Reviewed: Sep. 8, 2009

I confess I was really hesitant about using a whole pound of cream cheese. I thought it would be too rich, but it wasn't. This was my first trifle. I followed the recipe exactly and everybody really liked it. Also, it kept really well in the fridge for several days without getting soggy. I'm looking forward to trying it with other berries, such as boysen/marion/loganberries.

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Wildrose

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Reviewed: Aug. 28, 2009

Turned out wonderfully, got great reviews. Would use more raspberries next time.

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CHARITYBOO

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Aug. 17, 2009

I did not like the sponge cake with this. The custard was a little bland.

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myboysmom

Cooking Level: Expert

Home Town: Harrisburg, Pennsylvania, USA

Living In: Key West, Florida, USA

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Reviewed: Jul. 27, 2009

I dont like trifles...I LOVE this trifle...is will be made again and again, how easy.

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stikychikn

Cooking Level: Intermediate

Home Town: Canning Vale, Western Australia, Australia

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Reviewed: Jul. 22, 2009

I did make some changes - but just because we live out in the hills and I did not have all the ingredients! I substituted angel food cake for the pound cake and fresh raspberries for frozen. Because the berries were fresh, I did not have the required juice SOOOO I just had to substitute lemoncello and boy was it ever yum! This recipe would be great both ways I am sure. Thank you Bonnie - it was just lovely...if I could double the stars I would.

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Jean L.

Home Town: Orangevale, California, USA

Living In: Washougal, Washington, USA

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Reviewed: Jul. 19, 2009

Everyone love this. The sauce was a little rich but other than that really good.

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coookingmama28

Cooking Level: Intermediate

Home Town: Pasadena, California, USA

Living In: Groves, Texas, USA

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Reviewed: Jul. 17, 2009

Awsome! I did like it a little better with angel food cake. (cut in small chunks) It was a bit lighter. i also did it in individual mini trifles for a dessert table. RAVES!!

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Nana

Cooking Level: Expert

Home Town: Schenectady, New York, USA

Living In: Fort Pierce, Florida, USA

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Reviewed: Jun. 21, 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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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 26, 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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Anne G.

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Reviewed: Mar. 24, 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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nylaagirl

Cooking Level: Intermediate

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Reviewed: Mar. 18, 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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Reviewed: Mar. 2, 2009

Awesome!

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Tonya

Cooking Level: Expert

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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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ReneeFS

Living In: Hinckley, Ohio, USA

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Reviewed: Jan. 22, 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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AimeeU

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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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Andrea

Cooking Level: Intermediate

Home Town: Lynchburg, Virginia, USA

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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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starstruck54

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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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Violet

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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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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monica

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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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kbz2002

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

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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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KELYKINS

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