A simple yet elegant no-bake dessert. This recipe layers a store-bought pound cake with a light and fruity raspberry cream cheese frosting, perfect for an easy but impressive treat.
Author
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Recipe
| Measurements | Ingredients |
|---|---|
| 1 (10 oz) package | Frozen Raspberries, thawed |
| 1 (8 oz) package | Cream Cheese, softened |
| 1 Loaf | Pound Cake (store-bought or homemade) |
| For Sauce: | See Note |
Instructions
- Place a fine-mesh sieve over a bowl and drain the thawed raspberries, pressing gently on the solids to extract as much juice as possible. Reserve both the juice and the raspberry solids.
- In a medium bowl, beat the softened cream cheese with an electric mixer until light and fluffy.
- Gradually beat in ⅓ cup of the reserved raspberry juice until the mixture is smooth and uniform in color.
- Carefully slice the pound cake horizontally into four even layers.
- Place the bottom cake layer on a serving platter. Spread about 2 tablespoons of the raspberry-cheese mixture evenly over it.
- Place the second layer on top and repeat. Place the third layer on top and repeat again.
- Place the fourth (top) layer on the stack, leaving it plain for now.
- Cover and chill the cake and the remaining cheese mixture in the refrigerator for at least 30 minutes to help it set.
- Remove the cake from the fridge and use the remaining cheese mixture to frost the top and sides of the entire loaf.
- Chill for several more hours until the frosting is firm.
- To serve, slice the loaf and serve with Raspberry Sauce.
Note
Easy Raspberry Sauce: To make the sauce mentioned on the card, combine the reserved raspberry solids from step 1 with a few tablespoons of sugar and a squeeze of lemon juice in a small saucepan. Heat gently until the sugar dissolves and the sauce is warmed through.
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