Raspberry Trifle

Raspberry Trifle

"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!"
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4 h 20 m servings 287 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 26.4g
  • 9%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. 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.
  2. 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.


  1. 259 Ratings

Most helpful positive review

This is really a great recipe as is, but I like to experiment and have had some good results with both the original and my own modifications (friends pleading for recipe is a good sign!). I u...

Most helpful critical review

This was WAY too sweet. I'm from a british background and I know my Nana would push her plate away after the first bite. If I do this again (which is doubtful), I would half the sugar in the cre...

Most helpful
Most positive
Least positive

This is really a great recipe as is, but I like to experiment and have had some good results with both the original and my own modifications (friends pleading for recipe is a good sign!). I u...

Instead of the cream cheese mixture, I used a large box of instant vanilla pudding to cream with the whipped cream mixture. I did dribble a little liquer on the angel food cake. The pudding made...

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 ...

Made this for our 4th of July party and it was a hit! Prepared the recipe in an 8 x 11 casseroll dish and not a trifle bowl. Decorated the top with fresh raspberries, blueberries and red color...

Oh my gosh! This recipe is so easy and tastes great! I used blueberries with the raspberries. Next time, I might do more of the cream cheese mixture. I was almost out by the time I got to the to...

I made this recipe and added layers of shaved chocolate. I didn't use the cocoa as I was out. It was very good! Will definitely do again.

This is a very good and easy recipe. We have tons of raspberries growing in our back yard every year, and this gave me a new and tasty way of using them.

This was an awesome dessert! I served it to my board of directors and it was a huge hit. The raspberries were a little too tart, so I also sweetened them with a little sugar before adding them t...

This was excellent. I used angel food cake and added raspberry liquer and frozen blackberries with the frozen raspberries! Big hit!

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