raspberry trifle

I just got the beautiful new trifle bowl from Pampered Chef and I have made a couple of trifles already. Though I am a chocolate lover... this was rather refreshing and delightful. I found it on allrecipes.com (one of my favorite sites for recipes)...it didn't disappoint. I made it for my book group "Literary Ladies" and it was rather enjoyable.

Raspberry Trifle

ingredients:

1 1/2 cups heavy cream

1/4 cup white sugar

2 (8 oz) pkgs 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

directions:

*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.