Mini Raspberry Trifle
This delicious light dessert can be made ahead. It's a no bake recipe that combines pound cake and raspberries with just the right amount of sweetness and fruity topping.
By Caleb Moreno ·
- Prep
- 20 min
- Cook
- —
- Total
- 20 min
- Yield
- 4
Create mini desserts for your next get-together in these mini trifle dishes. This simple, easy, make-ahead dessert is both easy to make and pretty, too. It's the perfect addition to any party like a shower or ladies lunch.
Chunks of pound cake cut up add a layer of delicious light sweetness to this no bake layered dessert.
Fresh raspberries picked fresh from the garden add a sweet and tart flavor to the dessert.
The recipe
Ingredients
- 1 1/2 cups heavy cream
- 1/2 cup sugar
- 1/4 cup sugar
- 1 (10.75 oz) package prepared pound cake
- 2 (8 oz) packages cream cheese
- 3 cups of fresh raspberries
- 1 1/2 tsp vanilla
- 1 tsp lemon juice
Instructions
- 11. In a medium bowl beat cream with 1/4 cup sugar until stiff peaks form.
- 22. In another bowl cream together cream cheese, lemon juice, 1/2 cup sugar and vanilla.
- 33. Fold two cups of the whipped cream into cream cheese mixture. Set aside remaining whipped cream.
- 44. Cube pound cake. Cut raspberries in half. Layer cubed pound cake with whipped cream/cream cheese mixture and fresh raspberries.
- 55. Repeat layers twice.
- 66. Top with remaining whipped cream. Cover and refrigerate for 4 hours before serving.
