Raspberry Cocoa Trifle

Name: Raspberry Cocoa Trifle
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Ingredients: 1 package (8 ounces) cream cheese, softened; 6 tablespoons sugar; 1 teaspoon lemon juice; 3/4 teaspoon vanilla extract; 3/4 cup heavy whipping cream; 2 packages (10 ounces each) frozen sweetened raspberries, thawed; 1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/2-in. slices; 2 tablespoons baking cocoa

TEST KITCHEN APPROVED

6 Reviews

Total Time:Prep: 20 min. + chilling

By Taste Of Home Editorial Team

Recipe by Karen Bourne, Magrath, Alberta

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 01, 2022

This lovely layered dessert is my husband's favorite. I always make it for our Christmas dinner, but it's excellent after any special meal. —Karen Bourne, Magrath, Alberta

TEST KITCHEN APPROVED

Raspberry Cocoa Trifle

6 Reviews Add your review

Yield:8 servings

Prep:20 min

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Ingredients

1 package (8 ounces) cream cheese, softened
6 tablespoons sugar
1 teaspoon lemon juice
3/4 teaspoon vanilla extract
3/4 cup heavy whipping cream
2 packages (10 ounces each) frozen sweetened raspberries, thawed
1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/2-in. slices
2 tablespoons baking cocoa

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Directions

1
In bowl, beat cream cheese, sugar, lemon juice and vanilla. In another bowl, beat cream until stiff peaks form; fold into cream cheese mixture. Drain raspberries, reserving juice; set berries aside.

2
Line the bottom of a 3-qt. glass bowl with a fourth of the cake slices. Drizzle with one tablespoon raspberry juice. Spread with a fourth of the cream cheese mixture. Sift a fourth of the cocoa over the top. Sprinkle with a third of the berries. Repeat layers twice. Top with remaining cake, cream cheese and cocoa. Cover and refrigerate for 4 hours or overnight.