RASPBERRY CHEESECAKE TRIFLE (GLUTEN FREE)
A decadent dessert that looks and tastes far more complicated than it really is. Use your favorite white cake recipe or use a mix. I recommend Kinnikinnick's White Cake Mix. Try to keep your layers distinctly separate and the results are beautiful! I wouldn't recommend using low fat cream cheese, it's just not the same! Make sure you use frozen berries, not fresh as you require the juice from the thawed berries.
Provided by zepharum
Categories Dessert
Time P1DT30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a chilled bowl, whip the whipping cream until soft peaks form. Gradually add 1 cup of white sugar and set aside.
- In a medium bowl, beat cream cheese and remaining white sugar.
- Beat in roughly 4 tbsp of the juice from the thawed raspberries. You may adjust this according to your desired consistency and colour.
- Fold in 2 cups of the whipped cream from step #1. Set aside.
- Slice the white cake into thin strips.
- Assemble in a large clear bowl or trifle dish in the following manner: 1/2 the cake pieces, 1/2 the raspberries, 1/2 the raspberry cream cheese mixture, 1/2 the whipped cream. Repeat layers.
- Cover with plastic wrap and chill overnight.
Nutrition Facts : Calories 1326.5, Fat 77.8, SaturatedFat 43.5, Cholesterol 227.6, Sodium 576.9, Carbohydrate 150.9, Fiber 6.4, Sugar 116.8, Protein 13.6
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