Name: Raspberry Cocoa Trifle
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 1 package (8 ounces) cream cheese, softened -; 6 tablespoons sugar -; 1 teaspoon lemon juice -; 3/4 teaspoon vanilla extract -; 3/4 cup heavy whipping cream -; 2 packages (10 ounces each) frozen sweetened raspberries, thawed -; 1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/2-in. slices -; 2 tablespoons baking cocoa -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Raspberry Cocoa Trifle

1. 1 package (8 ounces) cream cheese, softened -

2. 6 tablespoons sugar -

3. 1 teaspoon lemon juice -

4. 3/4 teaspoon vanilla extract -

5. 3/4 cup heavy whipping cream -

6. 2 packages (10 ounces each) frozen sweetened raspberries, thawed -

7. 1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/2-in. slices -

8. 2 tablespoons baking cocoa -

How to cook deliciously - Raspberry Cocoa Trifle

1. Stage

In bowl, beat cream cheese, sugar, lemon juice and vanilla. In another bowl, beat cream until stiff peaks form; fold into cream cheese mixture. Drain raspberries, reserving juice; set berries aside.

2. Stage

Line the bottom of a 3-qt. glass bowl with a fourth of the cake slices. Drizzle with one tablespoon raspberry juice. Spread with a fourth of the cream cheese mixture. Sift a fourth of the cocoa over the top. Sprinkle with a third of the berries. Repeat layers twice. Top with remaining cake, cream cheese and cocoa. Cover and refrigerate for 4 hours or overnight.