Berry Trifle

this is a perfect dish for showers or other parties where you need to feed a lot of people.

• 2 8-oz. container whipped topping
  
• 2 8-oz. pkg. cream cheese
• 2 tsp. lemon juice
• 1 1/2 tsp. vanilla extract
• 1/2 c. sugar
• 1 pkg (10.75 oz) pound cake or angel food cake (i just made a yellow cake)
• 2 10-oz pkgs frozen raspberries or mixed berries

cream together cream cheese, lemon juice, vanilla and sugar. fold 2 cups whipped topping into cream cheese mixture. reserve remaining whipped topping.

slice cake into 18 1/2-inch slices. drain raspberries, reserving juice. line the bottom of a 3 qt glass bowl or trifle dish with 1/3 of cake slices.

drizzle with raspberry juice. spread 1/4 of the cream cheese mixture over cake. sprinkle with 1/3 of the raspberries. repeat layers twice. top with remaining cream cheese mixture and cool whip.

cover and refrigerate 4 hours before serving.