Reviewed: Jan. 17, 2006

Not good. I followed the recipe exactly. The frozan raspberries were not a good flavor in this and the poundcake was dull. I would recommend using your choice of fresh fruit and using angel food cake if you are going to try this...

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HelenW

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Reviewed: Jan. 14, 2006

good but very tart! will try w/ strawberries next time!

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Jessica P.

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Reviewed: Jan. 10, 2006

I made this recipe for a party and it was a huge success. I made a few changes though. I used a box yellow cake, mixed berries and a shredded Hershey bar. I'll definitely make this again.

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CatEyes

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Reviewed: Jan. 9, 2006

Delicious! I made a few changes only because my son is not fond of sweetened cream cheese. I used only one package of cream cheese and increased the sugar to 3/4 cup. Also left out the lemon juice. Folded all the sweetened whipped cream into the cream cheese mixture. This made the filling very light and not to "cheesy" tasting. I also suggest cutting the pound cake into thinner slices and overlapping them in order to make layers in a trifle dish. I used frozen raspberries in a light syrup and they were just sweetened enough. Also important to pour a little juice on each of the cake layers as per the recipe as this helps to break down the cake so it can absorb the filling. I was only able to buy an orange pound cake at the store ... and it turned out great! Orange and raspberry compliment each other beautifully. Thanks for a great recipe that can be altered to suit individual tastes!

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Loll

Cooking Level: Expert

Home Town: New Westminster, British Columbia, Canada

Living In: Delta, British Columbia, Canada

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Reviewed: Jan. 8, 2006

Pretty tasty, but the pound cake did not absorb the other ingredients as expected. The cake is probably too dense. Maybe i will try yellow cake next time. Otherwise it was a pretty good dessert and a big hit with my brother.

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Lisa Seaberg

Cooking Level: Beginning

Home Town: Milford, Connecticut, USA

Living In: Ansonia, Connecticut, USA

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Reviewed: Jan. 8, 2006

As is, I thought this recipe was a bit lacking. But after I tweeked it to fit my tastes, it worked out wonderfully. I added Hershey's chocolate to the cream mixture & replaced the frozen raspberries with fresh ones in between the layers of cream & cake instead of on the pound cake. Finished it with the extra whipped cream & more raspberries. It was a nice finish to our holiday meal.

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Lola

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Manassas, Virginia, USA

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Reviewed: Jan. 1, 2006

I made this for a New Year's party. It was a big hit! I made a few changes due to lack of ingredients on hand, but I think it would have been just fine as written. My changes were to use a prepared yellow cake mix, mixed berries sweetened with a bit of sugar, and grated dark chocolate instead of cocoa. My tip would be to make sure the cream cheese is good and soft, or folding in the cream will be a challenge. Also, this is very simple, but it does take awhile to put together, so start plenty early.

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ALISAE

Cooking Level: Intermediate

Home Town: Bountiful, Utah, USA

Living In: Orem, Utah, USA

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Reviewed: Dec. 27, 2005

The best trifle EVER!!! I used a mix of berries which included raspberries... sweetened them, as recommended by others. Also, used 2 C of heavy cream, so I had lots left over for the top. Will make again!

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Linda

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Reviewed: Dec. 12, 2005

I thought this was a good trifle but the raspberries were a little tart. Next time I would sweeten the raspberries.

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cam112198

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Reviewed: Dec. 7, 2005

A hit! Will definitely make again

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SPACEGRL

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Reviewed: Dec. 7, 2005

I made this last night for a ladies church meeting. It went over so well. I made another trifle from the site and this went before the other one. It was a nice combination of flavors. I did add some sugar to the raspberries and chocolate shavings instead of cocoa. It was wonderful! I will use it over and over again! Thanks so much!!!

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CHATTYKRIS

Cooking Level: Intermediate

Home Town: Kirkland, Washington, USA

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Reviewed: Aug. 26, 2005

I have made this a few times and it is great. The only change I make is to put good quality semi-sweet chocolate shavings in the layers and not use any cocoa powder. Then I put lots of big chocoate curls on top of the whipped cream that tops the trifle, it looks really nice, and the chocolate with the raspberry is sublime!

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CHERYLLO

Cooking Level: Intermediate

Home Town: Paradise, California, USA

Living In: Magalia, California, USA

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Reviewed: Aug. 24, 2005

This was delicious! I took it to my husbands office picnic and it won 3rd place in the dessert contest. There wasn't a bit left at the end of the day. Thanks for sharing!!

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Sue

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Reviewed: Aug. 14, 2005

This came out really well! My guests loved it more than the bakery bought dessert for the same event. I used frozen strawberries and blueberries instead of the raspberries and it was delicious... I'll definitely make this one again!

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ELKA

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: Aug. 4, 2005

This was pretty good for my first attempt at making trifle. Was also my first attempt at using cream cheese as I'm not particularly fond of it. But this turned out real good. My partners scoffing it down as I type and the only complaint is that I got the cocoa a bit thick in some places. Only changes were I added more sugar, used strawberries as I didn't have any raspberries on hand, and I soaked the sponge in a little raspberry jello before it was set. The only other thing I'd like to change is the cream cheese layer as I can still taste this too much, but that's only 'cos I'm not a big fan of it. Thanks for the great recipe Bonnie :)

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MEWUBHERVARD

Cooking Level: Expert

Home Town: Nelson, Nelson-Marlborough, New Zealand

Living In: Christchurch, Canterbury, New Zealand

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Reviewed: Jul. 24, 2005

Love it! Made for 4th of July party and everyone raved about it.

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MISSY1012

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Reviewed: Jul. 9, 2005

I made this for a work potluck and it was raved over. People even told me they told their families about how good it was. Very easy to make and oh so good.

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SOULCOVE

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Reviewed: Jul. 4, 2005

This dessert was AMAZING! So good, my boyfriend's family could not stop raving! I served it after dinner at a fancy restaurant and even the waitstaff wanted some! I am making this again today for 4th of July picnic and am adding blueberries to give it a patriotic look.

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TrelleysGirl

Cooking Level: Intermediate

Home Town: Bellingham, Washington, USA

Living In: Lynden, Washington, USA

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Reviewed: Jun. 27, 2005

Everyone raved about this, but I slightly changed it. I used cool whip and I made a yellow cake. I mixed together 1/2 cup boiling water with 1 packet(3 oz) of raspberry jello, and 1/4 cup seedless raspberry jam and spread it onto the cake with a pastry brush than cake than I cut it into cubes. I used fresh raspberries from my garden and mixed in a few strawberries. Makes a lot Yummmmm!

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COOKKERI

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Reviewed: Jun. 15, 2005

I loved this recipe and so did my family! The raspberries were a little tart so the next time I made it I used frozen blueberries. It turned out perfect! I've made this several times and with a family of five, it's gone within two days!

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Angel S.

Cooking Level: Expert

Living In: Strunk, Kentucky, USA

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