The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 22, 2005
I really changed this recipe due to my dietary restrictions and what was at my local market at the time. I used the basic recipe, but used the following substitutions: Used fresh strawberries, splenda instead of sugar, Enttenmann's sugar free pound cake. I used sugar free strawberry jam and made sandwiches of the cake, then layered. I also sprinkled the cake layers with rum. Yum!
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Cooking Level: Expert

Home Town: Mclean, Virginia, USA
Living In: Newark, Delaware, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 28, 2005
Magicaly delicious
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 28, 2005
This was a good basic recipe, but we thought it was lacking something. Next time, I think I'll drizzle the pound cake with orange juice or amaretto - just something to give it a little kick. I thought the raspberries were a bit tart as well, so next time I'll add a bit of sugar to them or try the recipe using strawberries or even peaches with sugar and cinnamon. The pound cake seemed a little heavy. I like the idea of using angel food cake like other reviewers suggested. This is the kind of recipe that's fun to experiment with. We'll try different combinations until we find a favorite.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 28, 2005
Two words - AWE SOME! It was easy to put together, looked beautiful (I used a trifle bowl) and tasted great to boot! Would definitely make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 28, 2005
Awesome! My boyfriend loved it and said it was a great change from the "normal" desserts.
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Cooking Level: Intermediate

Living In: Kalamazoo, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 12, 2005
Made this yeterday for a bridal shower. Was a huge hit!! Barely any left.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 30, 2005
I was very pleased with the results of this recipe. It was fairly simple and made a nice presentation and best of all, it tasted good. I did add the grand marnier as suggested in prior reviews and thankfully I had it on hand. Would highly recommend. I invited soem friends for cocktails and dessert last night and we all enjoyed it- as well as the pina coladas I made for the first time(used recipe from coco lopez cream of coco can) But I suppose this dessert would go best with wine.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 5, 2005
I made this trifle for a New Years party. My kids were trying to eat everyting as I was preparing it. They were happy to see it at the dinner table so they could finially have some. I Came home with an empty bowl. Easy to make as well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 3, 2005
I made this for New Year's eve - was very easy, delicious, and pretty.
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The reviewer gave this recipe 0 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 27, 2004
I made this as alternative to cookies post-Christmas dinner. It was delicious. In fact, I was forced to give the recipe to three of my aunts before they left! The filling + raspberries essentially taste like raspberry cheesecake-- only better. Also, I just used Entemann's (sp?) yellow pound cake and it worked wonderfully.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 20, 2004
Absolutely delicious; my husband loves it!
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Home Town: Nashville, Tennessee, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 8, 2004
Very pretty! I did brush the cake with Grand Marnier as others have. I will probably experiment with other booze-Godiva Liqour maybe? Baileys? Anyway this was great for the holidays, and I found using frozen berries was just as good (and cheaper) than fresh.
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Cooking Level: Intermediate

Living In: Monroe, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 18, 2004
Wonderful! I made it for a party, and have had several requests to bring it to other gatherings. I made a white cake from a mix & used it instead of pound cake...more trouble, but worth it, I think!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 16, 2004
Yuuuuummm-eeeee! Very very good! I used Splenda instead of Sugar, used "Reduced Fat" Cream Cheese, and Angel Food cake instead of Pound cake. It's alot lighter and not so buttery. Next time I may use another "berry" along with the raspberry. Very good! Great raves from my company.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 22, 2004
I made this for my moms 50th birthday party and it was a HUGE hit. Will definitely make again!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 19, 2004
This was okay, I think it needs to be a little sweeter, the raspberries may have been too tart. I would probably add a little more sugar to the cream cheese mixture.
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Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 17, 2004
Just made this for a party and everyone loved it! I froze a Hershey's chocolate bar and then grated it and used that in the layers instead of cocoa. I will definitely make this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 7, 2004
everyone wanted more.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 3, 2004
Wonderful! There was a contrast in taste, from the raspberries to the sweetened cream cheese, that WOWed everyone! My cake also turned a bit soggy, so I would recommend either serving it immediately or puddling some juice around the base of the cake as you serve it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 27, 2004
This is a WONDERFUL recipe that I made for a women's group meeting. The presentation was lovely and the taste met everyone's expectations! Thanks for sharing such a great recipe.
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