Raspberry Trifle

I have a love for berries and cream cheese. When you combine the two, I'm in heaven.When I found this recipe, I knew it would be magic. I made a few adjustments, which made it even better. Fresh berries make every recipe better.

Ingredients

1 1/2 cups heavy cream

1/4 cup white sugar

2 (8 ounce) packages cream cheese, softened

2 teaspoons lemon juice

1 1/2 teaspoons vanilla extract

1/2 cup white sugar

1 (16 ounce) family size package prepared pound cake

2 (8 ounce) packages fresh raspberries

2 tablespoons unsweetened cocoa powder, for dusting

In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.

Slice pound cake into 18 - 1/2 inch slices. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Spread one-fourth of the cream cheese 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.