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Raspberry Cocoa Trifle

This lovely layered dessert is my husband's favorite. I always make it for our Christmas dinner, but it's excellent after any special meal. —Karen Bourne, Magrath, Alberta
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    8 servings


  • 1 package (8 ounces) cream cheese, softened
  • 6 tablespoons sugar
  • 1 teaspoon lemon juice
  • 3/4 teaspoon vanilla extract
  • 3/4 cup heavy whipping cream
  • 2 packages (10 ounces each) frozen sweetened raspberries, thawed
  • 1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/2-in. slices
  • 2 tablespoons baking cocoa


  • In bowl, beat cream cheese, sugar, lemon juice and vanilla. In another bowl, beat cream until stiff peaks form; fold into cream cheese mixture. Drain raspberries, reserving juice; set berries aside.
  • Line the bottom of a 3-qt. glass bowl with a fourth of the cake slices. Drizzle with one tablespoon raspberry juice. Spread with a fourth of the cream cheese mixture. Sift a fourth of the cocoa over the top. Sprinkle with a third of the berries. Repeat layers twice. Top with remaining cake, cream cheese and cocoa. Cover and refrigerate for 4 hours or overnight.
Nutrition Facts
1 cup: 441 calories, 26g fat (15g saturated fat), 109mg cholesterol, 206mg sodium, 49g carbohydrate (37g sugars, 4g fiber), 5g protein.

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  • crazygirl
    Dec 20, 2014

    All year long I make treats and special sweets for others at their request. So when it comes to my birthday, this is my go-to treat to make for ME! It's fabulous! Ingredients are a little pricey, but since it's once a year, I swing for it.

  • Mrs.Duncan
    Mar 18, 2012

    Took this to a company party and EVERYBODY loved it!

  • Nana0506
    Jan 14, 2012

    I made this for Christmas and it was a hit! The raspberries and mint made it perfect for the holiday.

  • MelissaJ75
    Dec 30, 2011

    I make this for every party I have because it's fantastic. It's my husband's favorite dessert and is always gone quickly.

  • slpslp
    May 17, 2010

    I have made this for many years and it has ALWAYS turned out wonderfully. Rather than buying a frozen pound cake, I make my own. It turns out a bit larger (more servings). Also I have used frozen whipped topping in place of the cream to save a few calories and time. I often make it with strawberries because of the price of raspberries. You really can't go wrong with this wonderful treat!

  • wrobelrm
    Dec 30, 2009

    This recipe is WONDERFUL!! It is pretty easy and it tastes amazing. I've made it many times during the past few years and everyone loves it!

  • bosgrandma
    Sep 4, 2009

    Could you use Cool Whip instead of whipped cream?

  • lllian
    Jul 1, 2009

    I am a diabete and would like to know is you can use any other kind of sweetner