Raspberry Cheesecake Trifle

“Posting in response to a request for a party dessert. Makes an attractive and yummy dessert.”
READY IN:
4hrs 30mins
SERVES:
10-12
YIELD:
1 trifle dish
UNITS:
US

Ingredients Nutrition

  • 2 (300 g) packages frozen unsweetened raspberries, thawed
  • 2 (250 g) packages cream cheese (regular or light)
  • 12 cup sugar
  • 3 tablespoons orange juice or 3 tablespoons orange liqueur
  • 3 cups whipping cream, whipped
  • 1 whole pound cake, cut into 1/4 inch slices
  • 3 ounces bakers semisweet chocolate, grated

Directions

  1. Drain raspberries, save juice, set aside.
  2. Beat cream cheese& sugar until very smooth.
  3. Add orange juice or liqueur, fold in whipping cream.
  4. To assemble: Drizzle cake slices with 1/4 cup of the reserved raspberry juice.
  5. In an 8 cup (2L) glass or trifle bowl, layer half of the cake slices, 1/3 of the cream cheese mixture, half the frozen berries (pressing some berries against sides of bowl) and 1/3 of the grated chocolate.
  6. Repeat.
  7. Spoon remaining 1/3 of the cream cheese mixture over second berry layer.
  8. Refrigerate at least 4 hours or overnight.
  9. For an attractive presentation: Mound a few fresh raspberries in the centre of the dessert and garnish with mint leaves.
  10. Then top it all off with remaining grated chocolate.

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