“This is an adaptation of my original creation Easy Santa Fe Tiramisu. I needed a dessert recipe for Italian day while teaching the 2013 cooking elective at my daughter's charter school and I liked the idea of a tiramisu. I felt this was a good recipe for 3rd-5th graders to put together and enjoy, so I altered it to exclude the coffee, and appropriately renamed it a trifle.”

Ingredients Nutrition

  • 304.75 g frozen pound cake (I use Sara Lee brand)
  • 226.79 g package cream cheese, softened
  • 59.14 ml powdered sugar
  • 6 Oreo cookies, crushed
  • 354.88 ml whipped topping (Cool Whip)
  • 709.77 ml fresh raspberries
  • 226.79 g milk chocolate candy bars (we'll only use a couple ounces of it)


  1. Cut pound cake into 1 inch cubes, set aside.
  2. In mixing bowl, beat cream cheese and sugar until smooth, then stir in crushed Oreos.
  3. Fold in whipped cream.
  4. In a13x9x2 in baking dish (or a tall sided glass trifle bowl), layer half of the pound cake, 1 cup of berries, half of the cream cheese mixture and half of the chocolate shavings. Repeat layers.
  5. Top with remaining raspberries.
  6. Refrigerate until serving time or overnight.

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