“Begin doing what you want to do now. We are not living in eternity. We have only this moment, sparkling like a star in our hand - and melting like a snowflake.”
- Francis Bacon

Friday, December 11, 2009

♥Raspberry Red Velvet Triffle♥

Easy and quick to make but my goodness - oh, so impressive! I don't care what time of year it is there is always room for ♥raspberries♥ the queen of the berry! Beautiful dessert to take to a holiday party if you would like to win friends and influence people☺


1 (18.25-oz.) package DUNCAN HINES Moist Deluxe Red Velvet Cake Mix
2 (8-oz.) packages cream cheese, softened
2 cups low-fat vanilla yogurt
1 cup powdered sugar
1 teaspoon lemon zest
1 pt. fresh raspberries You can also use thawed, frozen; however, that them in a colander so you will have berries and no juice.
Garnish: fresh mint sprigs


1. Preheat oven to 350°. Prepare cake batter as directed. Pour batter into a greased and floured 13- x 9-inch pan.
2. Bake at 350° for 28 to 30 minutes or until a wooden pick inserted in center comes out clean.
3. Meanwhile, beat cream cheese at medium speed with a heavy-duty electric stand mixer 1 minute or until creamy. Add yogurt, powdered sugar, and lemon zest. Beat 1 to 2 minutes or until smooth, stopping to scrape down sides of bowl as needed. Cover and chill.
4. Remove cake from oven. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
5. Invert cake onto a cutting board. Cut rounded top off of cake. Trim and discard edges of cake. Cut cake into 32 pieces.
6. Arrange about one-third of cake pieces in a 3-qt. trifle dish. Carefully spread one-third of chilled cream cheese mixture over cake. Repeat layers 2 times, smoothing top layer of cream cheese mixture over cake pieces. Top with raspberries. Cover and chill 1 hour before serving. Garnish, if desired.


Country Wings in Phoenix said...

Oh MiMi...
I love this recipe. I am going to try this one. It looks so light and delicious. Not hard to make either. Usually the ones we like the most, take us forever to fix. I think I could handle this one without alot of stress in the preparation.

Please stop ny today. I have posted a new story, that I think you will love. It is such fun putting my own writing to the test.
Christmas at it's finest.

Have a beautiful day sweetie.
Country hugs...Sherry

Protege said...

The pictures is lovely; you manage to make everything look in the spirit of the season.;)It surely sounds delicious as well.;)

The Lucy and Dick Show said...

Trifle always gets the oohs and aahhs at a party and this one is a little different from the ordinary. Pretty presentation!
(Must have taken hours to set up the bowl!)

T's Daily Treasures said...

Yum! Sounds delish! Would never find a red velvet cake mix on this side of the world. Will have to save this recipe for a summer treat. :) Hope you have a great weekend.

Duncan Hines said...

We agree. You sure do make it look- and sound- great! Thanks for sharing.

We just want to let you know that Duncan Hines has started a Facebook page and Twitter feed where we share our love for baking, recipes, and deals. If you're interested, you should join us!
Facebook: http://bit.ly/1XUM0f
Twitter: http://bit.ly/IDxOy

Also, don't forget to check out our Birthday Cake Contest. We want to help you celebrate, so submit your best birthday cake idea to be eligible for awesome prizes. http://bit.ly/25vKGJ

Cathy said...

Hi Mimi,

I loved your Pink Saturday decorations and that recipe looks yummy.

When I got to the bottom to leave a comment, the picture of the pink bunny slippers came up and I was just smiling from ear to ear. How I would l would just love a pair of those right now. Too darn cute and pink and white.

Thank you a lovely Pink Saturday.

xo Cathy