Ingredients
18
18 servings
- •1.5 cups heavy cream
- •0.25 cup white sugar
- •2 (8 ounce) packages cream cheese, softened
- •2 teaspoons lemon juice
- •1.5 teaspoons vanilla extract
- •0.5 cup white sugar
- •1 (10.75 ounce) package prepared pound cake
- •2 (10 ounce) packages frozen raspberries, thawed
- •2 tablespoons unsweetened cocoa powder, for dusting
Instructions
- 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.
- 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.
Nutritional Facts
Per 18 servings
- Calories: 288
- Carbohydrate: 26g
- Fat: 20g
- Fiber: 2g
- Protein: 4g
- Sugar: 20g
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