Layered Raspberry Trifle. 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.

In bowl, beat cream cheese, sugar, lemon juice and vanilla. In another bowl, beat cream until stiff peaks form; fold into cream cheese mixture. Repeat to make two more layers; garnish with remaining cup raspberries. You can have Layered Raspberry Trifle using 7 ingredients and 4 steps. Here is how you cook it.

Ingredients of Layered Raspberry Trifle

Prepare of Angel food cake mix.
It's of coarsely crushed Wheaties or Total cereal (about 1 1/2 uncrushed).
You need of ground cinnamon.
You need of (.3 oz) sugar free raspberry flavored gelatin.
You need of boiling water.
Prepare of frozen sweetened raspberries, thawed.
It's of Raspberry yogurt.

To make this raspberry trifle recipe, start by making the raspberry coulis. Put one punnet of raspberries in a very hot, dry pan. Add lemon juice and sugar and cook rapidly for one minute. Whisk, then pass through a sieve and chill Instructions.

Layered Raspberry Trifle instructions

Mix cake according to package directions, except stir crushed cereal & cinnamon. Bake & cool according to package directions. Cut cake in half. Freeze half for future use. Tear other half into 3/4 inch pieces..
Pour boiling water on gelatin in bowl. Stir until gelatin is dissolved. Add raspberries. Break raspberries apart with fork. (If desired, reserve several raspberries for garnish). Refrigerate gelatin mixture until thick but not set, about 20 minutes..
Layer half of each of the cake pieces, gelatin mixture, & yogurt in 1 1/2 qt serving bowl; repeat. Garnish with reserved raspberries, if desired..
Refrigerate until firm, at least 2 hours..

To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries. A light, fresh, and cool summer dessert. Angel food cake, fresh berries, and whipped topping, layered in a trifle bowl, makes for a pretty presentation; then you can see the layers of the dessert.