Before serving, the raspberries are chilled and layered with pound cake, sweetened cream cheese, and whipped cream.
Cream and 1/4 cup sugar are whisked together in a medium bowl until stiff peaks form.
Cream the cream cheese, lemon juice, vanilla, and 1/2 cup sugar in a separate bowl.
Cream cheese mixture and 2 cups of whipped cream are combined.
Keep the leftover whipped cream for later.
Make 18 slices of pound cake that are 1/2 inch thick.
raspberry juice after draining the fruit.
One third of the cake slices should be used to line the bottom of a 3-quart glass bowl or trifle bowl.
Add some raspberry juice as a drizzle.
Cover the cake with one-fourth of the cream cheese mixture.
1/4 of the cocoa should be sifted over that.
Add a third of the raspberries on top.
layers twice more.
Remaining cream cheese mixture, whipped cream, and sifted cocoa should be added on top.
Four hours before serving, cover and chill the dish.
ArnoldGreg April 10, 2023
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