Raspberry Trifle

Directions

1. 1
   In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form.
2. 2
   In another bowl , cream together cream cheese, lemon juice,vanilla & 1/2 cup sugar.
3. 3
   Fold in 2 cups of the whipped cream into the cream cheese mixture.
4. 4
   Reserve remaining whipped cream.
5. 5
   Slice pound cake into 18 1/2 inch slices.
6. 6
   Drain raspberries, reserving the juice.
7. 7
   Line the bottom of a 3 quart glass, or trifle bowl, with 1/3 of the cake slices.
8. 8
   Drizzle with some raspberry juice.
9. 9
   Spread 1/4 of cream cheese mixture over cake.
10. 10
    Sift 1/4 of cocoa over that.
11. 11
    Sprinkle with 1/3 of the raspberries.
12. 12
    Repeat layers twice.
13. 13
    Top with remaining cream cheese mixture,whipped cream & sifted cocoa.
14. 14
    Cover & refrgerate 4 hours before serving.
15. 15
    Serves 18.