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Raspberry Cream Cheese Trifle

Beautiful addition to your table

 1 angel food cake, cubed
 8 ounces cream cheese, softened
 8 ounces Cool Whip
 3/4 cup sugar
 2 Tbsp. cornstarch
 1 cup water
 3 Tbsp. red raspberry-flavored gelatin
 2 cups fresh red raspberries
1

Combine sugar and cornstarch in saucepan.

2

Stir in water.

3

Cook until thick and clear.

4

Remove from heat and stir in gelatin until dissolved.

5

Cool and then add raspberries.

6

Beat cream cheese and Cool Whip together.

7

Fold in cake cubes.

8

Layer cake mixture and then fruit filling alternately ending with fruit filling. Refrigerate overnight