Ingredients1 h 15 m servings 645 cals
- In a large bowl, beat the cream, raspberry liqueur, vanilla extract, and confectioners' sugar together with an electric mixer until the mixture forms stiff peaks. Cut the cream cheese into pieces, and beat into the whipped cream mixture until fully combined.
- Layer half the pound cake slices into the bottom of a 9x9-inch square dish. Spoon half the raspberries and syrup onto the pound cake slices, and smooth on half the whipped cream mixture. Top with the remaining pound cake slices, remaining raspberries and syrup, and the rest of the whipped cream topping. Cover and refrigerate at least 1 hour. Serve cold.
Per Serving: 645 calories; 43.2 g fat; 57.8 g carbohydrates; 6.7 g protein; 238 mg cholesterol; 332 mg sodium. Full nutrition
ReviewsRead all reviews 6
I made this a bit differently (just for presentation alone) I cut down on the servings, and also made the lemon pound cake (I used the Lemon Yogurt Pound Cake with Lemon Glaze recipe on Allreci...
When I searched for a recipe with pound cake, this one came up and I had all of the ingredients on hand with the exception of the lemon pound cake. I used an almond pound cake and it was delish...
This was so good. Its really just a trifle, nothing like tiramisu but it was still excellent. I used an almond pound cake and it was fantastic. I put it in large wine glasses and it looked so...
Made this for a special group of friends. It was a hit, and the presentation has that WOW factor! Instead of the 9x9 dish, I spooned it into a tall glass compote dish. It looked so elegant and...
My mother-in-law wanted a stunning dessert for her Bible-study group and after some searching we decided this was it. Chambord was 22.99 which was an expensive ingredient given we only needed 3...