Recipe from: Laura Watson
Ingredients
1 1/2 cups heavy cream
1/4 cup white sugar
2 (8 ounce) packages cream cheese, softened
1 teaspoons lemon juice
1 1/2 teaspoons almond or vanilla extract
1/2 cup white sugar
raspberry jam
1 (10.75 ounce) package prepared pound cake or angel food cake***
2 (10 ounce) packages frozen raspberries, thawed; reserved for garnish
2 (10oz) pkg. frozen blueberries, thawed, reserved for garnish
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. I found that I like to give it an extra punch of raspberry flavor so I came up with spreading each piece generiously with raspberry jam.
Drain raspberries & blueberries. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Spread one-fourth of the cream cheese mixture over cake. Sprinkle with one-third of the raspberries & blueberries. Repeat layers three times. End with cream cheese mixture and garnish with a little bit of fruit in center. Sprinkle w/ a lil' cocoa if desired.
*** I prefer angel food cake over pound cake. However, angel food cake gets soggier faster than pound cake. If you know you're going to eat the trifle right away, use angel food cake. Pound cake better if you wanted to make an hr. or two ahead. Pound cake holds up better (doesnt get as soggy as fast) but if you're going for healthy, I use angel food cake. (then again, it has heavy cream in it so I guess its not 100% healthy)
Ingredients
1 1/2 cups heavy cream
1/4 cup white sugar
2 (8 ounce) packages cream cheese, softened
1 teaspoons lemon juice
1 1/2 teaspoons almond or vanilla extract
1/2 cup white sugar
raspberry jam
1 (10.75 ounce) package prepared pound cake or angel food cake***
2 (10 ounce) packages frozen raspberries, thawed; reserved for garnish
2 (10oz) pkg. frozen blueberries, thawed, reserved for garnish
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. I found that I like to give it an extra punch of raspberry flavor so I came up with spreading each piece generiously with raspberry jam.
Drain raspberries & blueberries. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Spread one-fourth of the cream cheese mixture over cake. Sprinkle with one-third of the raspberries & blueberries. Repeat layers three times. End with cream cheese mixture and garnish with a little bit of fruit in center. Sprinkle w/ a lil' cocoa if desired.
*** I prefer angel food cake over pound cake. However, angel food cake gets soggier faster than pound cake. If you know you're going to eat the trifle right away, use angel food cake. Pound cake better if you wanted to make an hr. or two ahead. Pound cake holds up better (doesnt get as soggy as fast) but if you're going for healthy, I use angel food cake. (then again, it has heavy cream in it so I guess its not 100% healthy)
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