Raspberry Trifle

Raspberries layered with pound cake, sweetened cream cheese and whipped cream are dusted with cocoa and chilled before serving.

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1 1/2 cups heavy cream

1/4 cup white sugar

2 (8 ounce) packages cream cheese, softened

2 teaspoons lemon juice

1 1/2 teaspoons vanilla extract

1/2 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

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.

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