[~ Sanam Khan ~]

INGREDIENTS

Heavy cream ……………………. 1 1/2 cups
White sugar ……………………. 1/4 cup
cream cheese …………………… 2 (8 ounce)
Lemon juice ……………………. 2 tbsp
Vanilla extract ………………… 1 1/2 tbsp
White sugar ……………………. 1/2 cup
Package prepared pound cake ……… 1 (10.75 ounce)
Packages frozen raspberries ……… 2 (10 ounce)
Unsweetened cocoa powder ………… 2 tablespoons


PREPARATION

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. 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 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.