Raspberry Cheesecake Trifle



2 8 ounce packages cream cheese, softened
2 cups powdered sugar
1 cup sour cream
2 teaspoons vanilla
1 cup heavy cream
1 tablespoon sugar
1 teaspoon vanilla
2 prepackaged Angel Food Cake, cubed
2 package raspberry Danish Dessert
3 cups water
2 package frozen raspberries


1. Mix together cream cheese, powdered sugar, sour cream and vanilla.

2. Whip heavy cream, sugar and vanilla. Then fold into the cream cheese mixture.

3. Bring water and Danish Dessert to a boil. Stir constantly. Remove from heat and add frozen raspberries. In trifle bowl, begin to layer. Start with raspberry layer, then add cream cheese mixture, then angel food cake, and repeat. Be sure to end with raspberry layer. Chill for at least 2 hours before serving.

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