1/4 cup white sugar
1-8 oz. pkgs cream cheese, softened
2 tsp. lemon juice
1 1/2 tsp. vanilla extract
1/2 cup white sugar
Prepared pound cake
1-10 oz. pkgs frozen raspberries, thawed
2 tbsp. unsweetened cocoa powder, for dusting
In a med. 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-qt glass bowl or trifle bowl with on third of the cake slices. Drizzle with some raspberry juice. Spread on-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 refigerate 4 hours before serving.
