Ingredients
- 2 cup boiling water
- 2 pkg. raspberry flavor gelatin
- 3 slices pound cake, cut into 24 cubes
- 1 pkg. (8 oz.) cream cheese, softened
- 1 cup powdered sugar
- 1 cup thawed Cool Whip whipped topping
- 1 tsp. grated lemon peel
Directions
Place foil liners in 24 miniature muffin pan cups. Stir boiling water into dry gelatin mixes in large bowl 2 minutes until completely dissolved. Place 1 cake cube in each muffin cup; pour gelatin over cake to fill cup completely.
Refrigerate 2 hours or until set.
Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until well blended after each addition. Gently stir in whipped topping and lemon peel until well blended.
Fill pastry bag fitted with star tip with cream cheese mixture (or can use a snipped resealable plastic bag) Pipe decorative dollop of cream cheese mixture on top of each trifle.
By Robin from Washington, IA
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