Raspberry Trifle

Really good. Used homemade poundcake and fresh raspberries from our garden. I also only had the new plant based whipping cream but it tastes really close to the real thing. I put a tad less sugar from what other said about it being too sweet, but I bet it would have been fine, especially since the raspberries aren’t sweetened. Besides, it’s dessert & what do you expect when you have cake with a cheesecake-like topping?

Delicious. Made it for Christmas! I swapped out 1 block of cream cheese and substituted it with an equal amount of mascarpone cheese for a lighter, fluffier touch. And I made it a day before so it has time for the cake to get really moist.

This trifle is so easy to make and so delicious! I’ve made it with raspberries and with strawberries and they were both great.

Easy to make and very delicious! We used fresh raspberries and mashed up about 1½ cups to get some juice happening. After that we followed the recipe as written and it came out… Perfect! I ended up forwarding this recipe to a friend who really enjoyed this dessert.

Fresh raspberries are wonderful with blueberries for 4th of July. Smashed up some raspberries with a little sugar for the layer of “juice”.

Awesome recipe. We put it in individual homemade chocolate cups and it just looked fabulous and tasted great.

I increased the quantity to two cups of heavy cream and kept the sugar measurement the same. I used angel food cake instead of pound cake and fresh blueberries, raspberries and strawberries in the layers rather than frozen. A light, tasty dessert which is quite versatile.

Made it for Easter Brunch, used raspberries and blueberries – everyone loved it!

I have made this literally for the entire decade it’s been posted on AllRecipes. It’s a great holiday favorite, and I use our prize-winning chocolate cake recipe to make the cake portion instead of pound cake. Rave reviews from guests. It always looks like the most beautiful thing on the table and garners “ohh” and “ahh” every time. You can’t go wrong with this one. I have also used leftover birthday or wedding cake in the past that had or had not been frozen. You’d never know.

This was excellent and easy to make. I didn’t have a pound cake so I used a peach bundt cake. The cinnamon topping on the cake added a nice touch.

I used angel food cake instead of pound cake. I think it gives it a lighter feel. I also used fresh raspberries that I sugared early so they would juice up. That was a great choice too.

On a 100 degree summer day when you’re having a bunch of people over for a barbecue and you want something impressive that doesn’t require the oven, this is the thing. I made this exactly according to the recipe except I used fresh raspberries (well actually, the recipe didn’t mention layering the pound cake after the initial mention of the bottom layer, so I messed that up a little before looking to my left and noticing all the cake I was neglecting). It looked beautiful in my trifle bowl, and I’ll definitely make it again.

Very sweet…..cut sugar in cream cheese layer down and use only 1/2 of sugar in whipped cream. Otherwise, very good.

I have made this a few times and it is great. The only change I make is to put good quality semi-sweet chocolate shavings in the layers and not use any cocoa powder, and added sugar to the raspberries as they were too tart. I put lots of big chocoate curls on top of the whipped cream that tops the trifle, it looks really nice, and the chocolate with the raspberry is sublime!

I made this for Easter. I only made a single layer because the size of my dish. It was SO good! Do not leave out the cocoa powder, you will love what it adds.

I had some leftover chocolate cake I wanted to use up, so decided on this recipe. I made it in a 9×9 inch glass pan with only one layer of each (cake, cream, raspberries and whipping cream on top). It turned out fine, although I had to make more whipping cream than in the recipe. Also, I found the cream cheese too rich for our family, so will reduce it next time or use marscapone cheese instead. Also, I will moisten the cake more. Over all, it’s a great way of using up leftover cake. It reminds me a bit of Tiramisu. Will definitely make again.

This was delicious! I used a variety of fresh berries (blueberries, strawberries, blackberries, etc) as they were on sale. I did not add the chocolate; but followed the rest of the recipe….very good. Everyone wants me to make it again soon! Since I did not use the frozen berries, mine was probably a little dry compared to the original; if you wanted, I am sure you can make a little syrup or juice to mix the berries in before adding them. We did not and still enjoyed it.

I loved this recipe and so did the family. Made this for a BBQ last year and now everyone asks me to bring one wherever I go! I had made some changes I used lady fingers instead of pound cake, and drenched them in rum instead of frozen raspberry juice which added a little more depth. I also used half fresh and half frozen raspberries. Awesome recipe.

This was so good. I didn’t think it was dry at all, just need to make sure you use all of the juice of the berries. I left out the cocoa as I didn’t have any and it was still very good. A keeper!

Definitely a crowd pleaser. Kids and adults LOVE this. Its been a hit at several gatherings. I do add a little bit more lemon than called for just bc i like a little more zing. Thanks for a great trifle receipe!

substituted angel food cake, used frozen blackberries, raspberries,strawberries, which i mixed with some berry jam and a bit of water…used the immersion blender to make it less chunky…used 3 low fat cream cheese, and pint of heavy cream, less sugar in the heavy cream/cream cheese mixture…made it the night before i needed it….it was great, you can modify as needed…i messed up and got too much cocoa in one spot, but other than that we loved it!!