Raspberries layered with pound cake, sweetened cream cheese and whipped cream are dusted with cocoa and chilled before serving.
Preparation Time
20 mins
Total Time
20 mins
Calories
288 Calories
Recipe Instructions
Step 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.
Step 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.
Ingredients
2 (8 ounce) packages cream cheese, softened
2 teaspoons lemon juice
2 (10 ounce) packages frozen raspberries, thawed
1 (10.75 ounce) package prepared pound cake
2 tablespoons unsweetened cocoa powder, for dusting
