Raspberry Cocoa Trifle
Ingredients
- 1 package (8 ounces) cream cheese, softened ⓘ
- 6 tablespoons sugar ⓘ
- 1 teaspoon lemon juice ⓘ
- 3/4 teaspoon vanilla extract
- 3/4 cup heavy whipping cream ⓘ
- 2 packages (10 ounces each) frozen sweetened raspberries, thawed ⓘ
- 1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/2-in. slices ⓘ
- 2 tablespoons baking cocoa ⓘ
Instructions
- In bowl, beat cream cheese, sugar, lemon juice and vanilla. In another bowl, beat cream until stiff peaks form; fold into cream cheese mixture. Drain raspberries, reserving juice; set berries aside.
- Line the bottom of a 3-qt. glass bowl with a fourth of the cake slices. Drizzle with one tablespoon raspberry juice. Spread with a fourth of the cream cheese mixture. Sift a fourth of the cocoa over the top. Sprinkle with a third of the berries. Repeat layers twice. Top with remaining cake, cream cheese and cocoa. Cover and refrigerate for 4 hours or overnight.
Nutrition & Diet Analysis (per serving)
354
kcal
18% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).