Wednesday, May 13, 2009
Jess and I made this for Mothers day..... it was so good and soooo easy! Enjoy! Here is the recipe.
1 loaf (10-3/4oz) frozen pound cake
3 c. cool whip
2 pkgs (8oz) cream cheese, softened
2 tsp. lemon juice
1-1/2 tsp vanilla extract
2 pkgs(10 oz each) frozen raspberries, thawed
2 Tbsp. baking cocoa
Fresh Rasberries, optional
Slice cake into 18-20 slices about 1/2 inch thick, set aside. In a bowl beat together cream cheese, lemon juice, vanilla and 1/2 c. sugar. Fold in 1 1/2 c.cool whip. Drain raspberries, reserving juice; set berries aside. Line the bottom of a 3 qt glass bowl with 1/3 of the cake slices. Drizzle with some of the rasberry juice. Spread with 1/4 of the cream cheese mixture. Sift 1/4 of the cocoa over the cream cheese mixture. Sprinkle with 1/3 of the berries. Repeat layers twice. Top with the remaining cream cheese mixture, the rest of the cool ship and sifted cocoa. Cover and refrigerate for 4 hours or overnight. Garnish with fresh raspberries if desired.