Raspberry Lemon Cheesecake Trifle

• Vegetarian

• Produce

  • 1 Lemon, juice and zest, large
  • 3 pint Raspberries, red

• Baking & Spices

  • 3 tbsp Granulated sugar
  • 2 cup Powdered sugar
  • 1 21] oz can Raspberry pie filling [see cook's note
  • 2 tbsp White chocolate

• Bread & Baked Goods

  • 1 Lemon-raspberry sour cream pound cake, baked

• Dairy

  • 2 8 oz cream cheese
  • 4 cup Heavy cream

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 1 Lemon-Raspberry Sour Cream Pound Cake, baked, cooled and cubed
• 3 pint red raspberries. divided
• 3 Tbsp granulated sugar
• 1 [21] oz can raspberry pie filling [see cooks note]
• 2 [8] oz cream cheese, softened
• 4 cup heavy cream, divided
• 2 cup powdered sugar, divided
• 1 large lemon, juice and zest
• 2 Tbsp grated white chocolate

Directions

• Bake the cake per the recipe, cool and cut into 1-inch cubes. Vanilla or lemon pound cake may be substituted, if desired.
• Separate the raspberries, reserving ⅔ cup to garnish the top. In a medium bowl, toss with 3 Tbsp granulated sugar. Let sit for 5 minutes, then mix with the pie filling.
• In a separate bowl, whip together both softened cream cheese, lemon juice, 1½ cup heavy cream, 1½ cup powdered sugar. Whip for 2-3 minutes until combined then fold in the lemon zest by hand.
• In a separate bowl, whip the remaining 2½ cup heavy cream with ½ cup powdered sugar, more if desired. Whip until stiff peaks form. Fold 2 cup whipped cream into the cheesecake mousse. Reserve the remaining for the topping.
• In a large bowl or trifle bowl, layer the ingredients beginning with cubed cake, raspberry filing then cheesecake mousse. Repeat until all ingredients have been used.
• Frost the top with the remaining whipped cream and garnish with ⅔ cup raspberries, lemon zest and grated white chocolate.
• Chill well until serving.