Heavenly Raspberry Cream Angel Food Cake Dessert

For 10 servings, Heavenly Raspberry Cream Angel Food Cake Dessert keeps the list centered on cornstarch, cold water and fresh lemon juice. Set aside about 175 minutes.

• Yield 10 servings
• Ready in 175 minutes
• Prep 165 minutes
• Cook 10 minutes

Ingredients

Raspberry Filling

• 16 ounces ( 454 g ) fresh or frozen raspberries , don't thaw if frozen
• ¼ cup ( 53 g ) granulated sugar
• 2 tablespoons cornstarch
• ¼ cup cold water
• ¼ cup fresh lemon juice , zest lemons before using juice – the zest is used in the cream layer

Cake and Cream

• 12 cups cubed angel food cake
• 12 ounces ( 340 g ) light or regular cream cheese, softened to room temperature
• ¾ to 1 cup half-and-half or evaporated milk
• ⅔ cup ( 141 g ) granulated sugar
• 1 tablespoon fresh lemon zest
• 1 teaspoon lemon extract (optional – use for more lemon flavor)

Whipped Cream

• 1 ½ cups heavy cream
• ¼ cup ( 29 g ) powdered sugar

Instructions

1. For the raspberry filling, in a medium saucepan, combine the raspberries, sugar, cornstarch, water and lemon juice. Bring the mixture to a simmer and cook until thickened, 5-7 minutes, stirring often. Remove from the heat and let cool to room temperature, or refrigerate until needed (can be made several days in advance).
2. For the cake and cream layer, with an electric mixer (handheld or stand mixer), whip together the cream cheese, half-and-half or evaporated milk, sugar, lemon zest and lemon extract (if using) until smooth and creamy, 3-4 minutes, scraping down the sides of the bowl as needed.
3. Place the angel food cake cubes in a large bowl and pour over the cream mixture (see note). Gently mix until the cake pieces are evenly coated.
4. For the whipped cream, beat together the heavy cream and powdered sugar until soft peaks form (or use a blender to whip the cream and sugar together).
5. To assemble, in a trifle dish, a large glass bowl or a 9X13-inch (or slightly smaller) dish, spread half of the angel food cake mixture. It's ok if it doesn't form a completely even layer.
6. Dollop half of the raspberry mixture across the top (I don't spread this layer). Then dollop half of the sweetened whipped cream on top and spread into a mostly even layer. Repeat the layers (angel food cake, raspberries, whipped cream). The layers don't have to be perfect. It's one of those beautiful messy desserts.
7. Cover and refrigerate at least 2 hours or up to 24 hours. Serve chilled.

Cool the layers before you stack them.