Recipe #61 Raspberry Trifle

My boyfriend's mom made a dessert that was served in a trifle bowl. I thought it looked beautiful and I went out later that week a bought a glass bowl so I could try different desserts with it. I decised on this recipe because we were going to my dad's for dinner and my dad is a healthy eater so I figured a dessert with raspberries in the title was semi healthy!

INGREDIENTS:

• 1 1/2 cups heavy cream
• 1/4 cup white sugar    
• 1 package of vanilla pudding                                    
• 1 (10.75 ounce) package prepared pound cake
• 2 (10 ounce) packages frozen raspberries, thawed and juices saved
• 2 tablespoons unsweetened cocoa powder, for dusting

DIRECTIONS:

1. In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, prepare pudding as directed on the box. Fold 2 cups of whipped cream into the pudding. Reserve remaining whipped cream.
2. Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the pudding 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 refrigerate 4 hours before serving.               

BON APPETIT!