Description
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
- 1 ½ cups heavy cream
- ¼ cup white sugar
- 2 (8 ounce) packages cream cheese, softened
- 2 teaspoons lemon juice
- 1 ½ teaspoons vanilla extract
- ½ 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.
Prep Time: 20 mins
Total Time: 4 hrs 20 mins
Servings: 18