Raspberry Cocoa Trifle

• 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

1. 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.
2. 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.

cream cheese, sugar, lemon juice, vanilla, heavy whipping cream, raspberries, frozen pound cake, baking cocoa

Taken from www.tasteofhome.com/recipes/raspberry-cocoa-trifle/ (may not work)