Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 Package | Frozen Raspberries, thawed |
| 1 Package (8 oz) | Cream Cheese, softened |
| 1/3 Cup | Raspberry Juice |
| 1 Loaf | Pound Cake |
| Raspberry Sauce |
Instructions
- Drain raspberries; reserve liquid.
- Beat cream until fluffy - gradually add 1/3 cup raspberry juice to cream cheese.
- Cut cake in 4 layers.
- On each layer spread 2 Tablespoons cream cheese mixture.
-
- Stack layers - topping with plain 4th layer; chill.
- Refrigerate remaining cheese mixture.
- After cake sets - frost with remaining cheese mixture.
- Chill several hours.
- Serve with Berry Sauce.
.webp)