Thursday, September 15, 2011

Rasberry Cheesecake Trifle

Photo from
Oh my gosh!  This has got to be the most amazing piece of heaven I've tasted recently.  Plus, you just buy the cake part, you don't even have to make it.  Plus, it was good for the next couple of days, too.  Not that I needed to confess that.  

Raspberry Cheesecake Trifle
Recipe from

2 8 ounce packages cream cheese, softened
2 cups powdered sugar
1 cup sour cream
2 teaspoons vanilla

Mix together cream cheese, powdered sugar, sour cream and vanilla. 

1 cup heavy cream
1 tablespoon sugar
1 teaspoon vanilla

Whip heavy cream, sugar and vanilla. Then fold into the cream cheese mixture.

2 prepackaged Angel Food Cake, cubed

2 package raspberry Danish Dessert (I can never find this so I used raspberry jello and unflavored gelatin and then added a little cornstarch mixed with water)
3 cups water
2 package frozen raspberries

Bring water and Danish Dessert to a boil. Stir constantly. Remove from heat and add frozen raspberries. In trifle bowl, begin to layer. Start with raspberry layer, then add cream cheese mixture, then angel food cake, and repeat. Be sure to end with raspberry layer. Chill for at least 2 hours before serving.


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