Raspberry Cheesecake Trifle

Ingredients

• 16 oz loaf pound cake
• 12 oz cream cheese (softened (I used light))
• 3/4 cup sugar
• 1/4 cup milk
• 2 tsp lemon juice
• 1 1/2 tsp vanilla
• 2 cups cream (whipped)
• 4 cups fresh raspberries

Instructions

1. 1

   Trim the crust off of the pound cake. You can eat it yourself or feed it to your begging children. Cut the remaining cake into 1" cubes.

2. 2

   Whip the cream till soft peaks form; set aside.

3. 3

   Beat the cream cheese and sugar in a large bowl till very smooth.

4. 4

   Slowly beat in the milk, lemon juice, and vanilla. Fold in the whipped cream. If the mixture seems too thick, you can add additional milk.

5. 5

   In a trifle bowl, arranged a layer of cake cubes on the bottom. Then add about a cup of raspberries. Spread about one third of the cream cheese mixture over the berries.

6. 6

   Repeat layers two more times, ending with the cream cheese layer.

7. 7

   Cover and chill for at least 2 hours. Garnish with additional berries if desired.