Christmas Eve Dessert
2 small or 1 medium purchased pound cakes, OR 1 rectangular
angel food cake
10-oz. pkg. frozen red raspberries in syrup, thawed
1/2 C. raspberry flavor liqueur
8-oz. pkg. cream cheese, softened
1/2 C. sugar
1/4 C. milk
1 C. whipping cream
1/2 pint fresh raspberries
chocolate curls (semi-sweet OR Hershey's candy bar)
Using a rubber spatula or back of a wooden spoon, press thawed raspberries
through a medium sieve set over a small bowl. Add liqueur to the liquid in bowl
and mix well.
In a large bowl, combine cream cheese, sugar and milk and beat with a mixer on
medium until blended and smooth.
Beat whipping cream with mixer until soft peaks form. Gently fold the whipped
cream into the cream cheese mixture.
With a serrated knife, cut cake cross-wise into three layers. Trim crusty edges.
Place 1 layer of cake, smooth side down, onto a plate. With a pastry brush,
brush 1/3 of the raspberry syrup over the cake. Evenly spread 1 cup cream cheese
filling over the top.
Place second layer of cake, smooth side down, over filling. Brush half of
remaining syrup over cake, and top with 1 cup filling and 3/4 cup raspberries.
Place remaining cake layer, smooth side down, over raspberries. Brush with
remaining syrup over cake, and top with remaining filling. Cover loosely and
refrigerate for at least 4 hours or up to overnight.
To serve, scatter remaining 1/4 cup raspberries over cake and garnish with