Mini Raspberry Trifle.

What You'll Need

• 1 1/2 cups heavy cream
• 1/2 cup sugar
• 1/4 cup sugar
• 1 (10.75 oz) package prepared pound cake
• 2 (8 oz) packages cream cheese
• 3 cups of fresh raspberries
• 1 1/2 tsp vanilla
• 1 tsp lemon juice

How to Make It

1. In a medium bowl beat cream with 1/4 cup sugar until stiff peaks form.
2. In another bowl cream together cream cheese, lemon juice, 1/2 cup sugar and vanilla.
3. Fold two cups of whipped cream into cream cheese mixture. Set aside remaining whipped cream.
4. Cube pound cake. Cut raspberries in half.
5. Layer cubed pound cake with whipped cream/cream cheese mixture and fresh raspberries.
6. Repeat layers twice.
7. Top with remaining whipped cream. Cover and refrigerate for 4 hours before serving.

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