Raspberry Trifle

Ingredients

• 16 ounce cream cheese softened
• 1.5 cups heavy cream 
• 2 teaspoons juice of lemon 
• 10.8 ounce round cake prepared
• 20 ounce raspberries frozen thawed
• 1.5 teaspoons vanilla extract 
• 0.5 cup sugar white

Equipment

• bowl

Directions

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.
3. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices.
4. Drizzle with some raspberry juice.
5. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that.
6. 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.