Raspberry Trifle - cooking recipe

Ingredients
    1 1/2 cups heavy cream
    1/4 cup white sugar
    2 (8 ounce) packages cream cheese, softened
    2 teaspoons lemon juice
    1 1/2 teaspoons vanilla extract
    1/2 cup white sugar
    1 (10.75 ounce) package prepared pound cake
    2 (10 ounce) packages frozen raspberries, thawed
    2 tablespoons unsweetened cocoa powder, for dusting
Preparation
    In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
    Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.

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