Berrymisu

Directions

1. 1
   Puree thawed raspberries in processor until smooth.
2. 2
   Strain into medium bowl, pressing on solids to extract as much liquid as possible.
3. 3
   Discard seeds in strainer.
4. 4
   Using electric mixer, beat cream cheese and 1/2 cup sugar in large bowl until smooth.
5. 5
   Beat chilled whipping cream in another large bowl until peaks form.
6. 6
   Gently fold whipped cream into cream cheese mixture.
7. 7
   Add pureed raspberries and fold just until combined.
8. 8
   Bring remaining 1 cup sugar, 1 cup water and lemon juice to boil in small saucepan, stirring frequently.
9. 9
   Cool slightly.
10. 10
    Dip 1 biscuit briefly into lemon syrup, turning to coat.
11. 11
    Place flat side up in bottom of 12-cup trifle dish.
12. 12
    Repeat with enough biscuits to cover bottom of trifle dish, trimming biscuits to fit if necessary.
13. 13
    Spread 1/3 of raspberry-cream cheese mixture over biscuits in trifle dish.
14. 14
    Dip more biscuits into lemon syrup and arrange atop raspberry-cream cheese mixture in dish, covering completely and trimming to fit if necessary.
15. 15
    Repeat layering with more raspberry-cream cheese mixture, then biscuits; top with remaining raspberry-cream cheese mixture.
16. 16
    Cover and refrigerate until set, at least 3 hours and up to 1 day.
17. 17
    Garnish with fresh raspberries and with fresh mint sprigs, if desired.