Receta Raspberry Cheesecake Trifle
Thanks so much for all your nice comments about my Dollar Store plaque tutorial yesterday! It makes my day when readers let me know how much they like something I've posted.
It is no secret that we are not the best gardeners around here. We are constantly battling the stinking deer. This year they managed to somehow get through our deer fence. The special fence that we had to special order online. GRRRR!They killed our tomato plants, trampled our onions, squashed our peppers, and ate every strawberry plant.
We got a handful of raspberries, but that was about it. Luckily my cousin doesn't happen to live in deer country, and he shared some of his amazing raspberry crop with us. We had them over for a BBQ and I came up with this raspberry trifle for dessert. It was divine!! I'm guessing you could substitute any kind of berries, or use a combination. If you don't have fresh raspberries, you can use frozen, it just won't be quite as pretty. I am drooling thinking about how good it was, so I'd better step away from my computer. Raspberry Cheesecake Trifle
- 1 loaf pound cake
- 12 oz cream cheese, softened (I used light)
- 3/4 cup sugar
- 1/4 cup milk
- 2 tsp lemon juice
- 1 1/2 tsp vanilla
- 2 cups cream, whipped
- 3-4 cups fresh raspberries
Trim the crust off of the pound cake. You can eat it yourself or feed it to your begging children. Cut the remaining cake into 1" cubes. Beat the cream cheese and sugar till very smooth. Slowly beat in the milk, lemon juice, and vanilla. Fold in the whipped cream. If the mixture seems too thick, you can add additional milk.
In a trifle bowl, arranged a layer of cake cubes on the bottom. Then add about a cup of raspberries. Spread about one third of the cream cheese mixture over the berries. Repeat layers two more times, ending with the cream cheese layer. Cover and chill for at least 2 hours. Garnish with additional berries if desired.
Notes
-You can use a purchased pound cake, or your own recipe if you prefer. Angel food cake also works nicely. I'm not a fan of regular cake mix though, because it gets pretty soggy.
-I like to leave plenty of cream for the top, so I make my first two layers slightly less than a third.