“Raspberries layered with pound cake, sweetened cream cheese and
whipped cream are dusted with cocoa and chilled before serving.”
1½ cups heavy cream
¼ cup white sugar
2 (8-oz.) packages cream cheese, softened
2 tsp. lemon juice
1½ tsp. vanilla extract
½ cup white sugar
1 (10.75-oz.) package prepared pound cake
2 (10-oz.) packages frozen raspberries, thawed
2 Tbs. unsweetened cocoa powder, for dusting
In a medium bowl, beat cream with ¼ cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and ½ cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
Slice pound cake into eighteen ½-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 the remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.