Raspberry Trifle

Raspberry Trifle

217

"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!"

Ingredients

4 h 20 m {{adjustedServings}} servings 287 cals
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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 26.4g
  • 9%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  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.
  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.
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Reviews

217
  1. 257 Ratings

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This is really a great recipe as is, but I like to experiment and have had some good results with both the original and my own modifications (friends pleading for recipe is a good sign!). I u...

Instead of the cream cheese mixture, I used a large box of instant vanilla pudding to cream with the whipped cream mixture. I did dribble a little liquer on the angel food cake. The pudding made...

I just made this for a dinner party we're going to tonight and put some off to the side for my husband and I to try in case it didn't work out. I couldn't wait to write a review! WOW!! We both ...