Mini Raspberry Trifle

by Thistlewood
4 Servings
20 min

This delicious light dessert can be made ahead. It's a no bake recipe that combines pound cake and raspberries with just the right amount of sweetness and fruity topping.

Create mini desserts for your next get-together in these mini trifle dishes. This simple, easy, make-ahead dessert is both easy to make and pretty, too. It's the perfect addition to any party like a shower or ladies lunch.

Chunks of pound cake cut up add a layer of delicious light sweetness to this no bake layered dessert.

Fresh raspberries picked fresh from the garden add a sweet and tart flavor to the dessert.

Recipe details
  • 4  Servings
  • Prep time: 20 Minutes Cook time: 0 Minutes Total time: 20 min
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  • 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

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 the whipped cream into cream cheese mixture. Set aside remaining whipped cream.
4. Cube pound cake. Cut raspberries in half. Layer cubed pound cake with whipped cream/cream cheese mixture and fresh raspberries.
5. Repeat layers twice.
6. Top with remaining whipped cream. Cover and refrigerate for 4 hours before serving.
  • The longer you let this chill, the better it is. Make sure to leave it in the refrigerator for at least 4 hours.
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