Blushing Tiramisu Trifle

• 6 cups angel food cake, cut in 1-inch cubes (10 oz.)
• 2 (7/8 ounce) packages instant cappuccino mix (vanilla, like Maxwell House)
• 1 cup hot water
• 1 (8 ounce) package neufchatel cheese
• 12 cup packed brown sugar
• 1 teaspoon vanilla
• 12 teaspoon ground cinnamon
• 8 ounces Cool Whip, thawed (lite)
• 1 tablespoon unsweetened cocoa powder
• raspberry puree (see below)
• 12 cup fresh raspberry (optional)
• 10 ounces frozen raspberries in light syrup, thawed and undrained
• 2 tablespoons lemon juice

1. Tiramisu Directions:.
2. Place angel food cake cubes in a single layer in a 9x13 inch baking dish.
3. Combine cappuccino mix and hot water in a small bowl; pour over cubes.
4. Set aside.
5. In a large bowl, combine cheese, sugar, vanilla and cinnamon.
6. Beat at high speed with mixer until fluffy, about 2 minute Fold in whipped topping.
7. Spread cheese mixture over cake cubes.
8. Sift cocoa over cheese mixture.
9. Chill for 1 hour.
10. Serve topped with Raspberry Puree.
11. Garnish with fresh raspberries, if desired.
12. Raspberry Puree Directions:.
13. Place ingredients in blender and mix until smooth.
14. Makes 1 1/2 cups (serving size = 2 Tbsp.
15. ).

angel food cake, vanilla, water, cheese, brown sugar, vanilla, ground cinnamon, cocoa, raspberry puree, fresh raspberry, frozen raspberries, lemon juice

Taken from www.food.com/recipe/blushing-tiramisu-trifle-444471 (may not work)