Raspberry Trifle
Makes 12 to 15 servings

1 (10 3/4-ounce) loaf frozen pound cake
1 1/2 cups heavy cream
3/4 cups granulated sugar, divided
2 (8-ounce) packages cream cheese, softened
2 teaspoons lemon juice
2 teaspoons vanilla extract
2 (10-ounce) packages frozen sweetened raspberries, thawed
2 tablespoons baking cocoa powder
Fresh raspberries, optional (for garnish)

Slice cake into 18 to 20 slices about 1/2-inch thick; set aside.

In a mixing bowl, beat cream with 1/4 cup sugar until stiff peaks form. Set aside.

In another bowl, beat cream cheese, lemon juice, vanilla and the remaining sugar. Fold in 2 cups of the whipped cream; set remaining whipped cream aside for topping.

Drain raspberries, reserving juice; set berries aside.

Line the bottom of a 3-quart glass bowl with a third of the cake slices. Drizzle with some of the raspberry juice. Spread with 1/4 of the cream cheese mixture. Sift 1/4 of the cocoa over the top. Sprinkle with 1/3 of the berries.

Repeat layers twice.

Top with the remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate for 4 hours or overnight. Garnish with fresh raspberries just before serving, if desired.