The Last Days of Summer: White Chocolate and Raspberry Trifle

So I know fall is just around the corner but truth be told, you can enjoy this cake anytime of the year! Raspberries are best priced in the summer but this trifle is totally worth the splurge when they are not. It is so simple and it has a combination of flavors you will crave over and over again! I discovered this amazing indulgence when we went to Florida in the spring. All credit goes to my dear cousin who shared this recipe with us and gave me permission to post it! When we got home from the trip, I made it almost immediately! That's how addicting it is! 
 
That is the reason I am sharing it with you: because I love you and want you to get fat with me enjoy it too! :)

Ingredients:
1 (or 2) Sara Lee Frozen Pound Cake (Family Size)
Heavy whipping cream (16 oz, or more)
Cream cheese (8 oz)
1 cup sugar, divided
1 Lemon
Raspberries (big box or 2 small boxes)
White chocolate for top (optional)

That's it! Another great thing about this recipe? The pound cake is in your freezer when you need it unexpectedly or for a quick dessert. The vagueness in the measurements has to do with the what size trifle you are making. 

• Beat the heavy whipping cream and 1/2 cup of the sugar on medhigh until a thick cream is formed. (not too thick that it breaks)

 

• Put whipped cream into a separate bowl and than beat together cream cheese with the other 1/2 cup of sugar. 
• Squeeze a lemon of all its juice in a cup. Remove all seeds

• Put both whipped cream and cream cheese mixture together in the mixer bowl and add the lemon juice. Beat until blended. 

•  Use half the pound cake for the first layer. Cut the cake into cubes.

• Put on the bottom of your trifle bowl (or any glass deep bowl will work). 

• Use half the cream and cover the pound cake cubes.

• Mash the raspberries

• Spread on top of cream

• Cut up the rest of the pound cake and repeat the steps.

•  Chop or grate some good quality white chocolate and sprinkle on top. I like it chopped in big chunks!

•  Serve right away or chill in the fridge for a little and it's even better.

I only do two layers but it could be a major wow factor if you do more! That's the flexibility in the recipe. If you decide to do more layers or have a larger bowl, don't forget to beat more whipping cream so you have enough cream to cover the cake. 


I usually do 1 and 1/2 cakes for this size bowl but didn't in these pictures- so excuse how empty it looks! 

Now ENJOY! I am in love with the combo of the tangy raspberries with the chunks of white chocolate and indescribably pleasant cream. I'm just positive you will too.

Back to my usual stuff for the next post! Hope you have a wonderful day. Thank you for reading!