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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This lovely layered dessert is my husband's favorite, relates Karen Bourne of Magrath, Alberta. I always make it for our Christmas dinner, but it's excellent after any special meal. Ingredients:
1 loaf (10-3/4 ounces) frozen pound cake |
1-1/2 cups heavy whipping cream |
3/4 cup sugar, divided |
2 packages (8 ounces each) cream cheese, softened |
2 teaspoons lemon juice |
1-1/2 teaspoons vanilla extract |
2 packages (10 ounces each) frozen sweetened raspberries, thawed |
2 tablespoons baking cocoa |
fresh raspberries, optional |
Directions:
1. Slice cake into 18-20 slices about 1/2 in. thick; set aside.
2. In a bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, beat cream cheese, lemon juice, vanilla and the remaining sugar. Fold in 2 cups of the whipped cream; set remaining whipped cream aside for topping. Drain raspberries, reserving juice; set berries aside.
3. Line the bottom of a 3-qt. glass bowl with a third of the cake slices. Drizzle with some of the 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 the remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate for 4 hours or overnight. Garnish with fresh raspberries if desired. Yield: 12-15 servings.
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