Rating: 4.5 stars
273 Ratings
  • 5 star values: 212
  • 4 star values: 47
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 1

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!

Recipe Summary

additional:
4 hrs
total:
4 hrs 20 mins
prep:
20 mins
Servings:
18
Yield:
1 trifle
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

288 calories; protein 3.5g; carbohydrates 26.4g; fat 19.5g; cholesterol 91.5mg; sodium 148.2mg. Full Nutrition
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