Raspberry Cream Angel Food Dessert

 Raspberry Cream Angel Food Dessert

2 c. raspberries

3/4 c. sugar

2 T. cornstarch

1/2 c. cold water

1 T. fresh lemon juice

3 c. cubed angel food cake

8 oz. cream cheese

3/4 c. half-and-half

1/4 c. sugar

1 T. lemon zest

1 c. heavy cream

1/4 c. powdered sugar

Set out the cream cheese to bring it to room temperature.

In a medium saucepan, combine the raspberries, sugar, cornstarch, cold water and lemon juice.  Cook over medium heat, stirring constantly, until it thickens, about 5-7 minutes.  Then remove from the heat and cool in the refrigerator.

In a mixing bowl, combine the cream cheese, half-and-half, 1/4 c. sugar and lemon zest.  Beat on medium speed until smooth and creamy, about 3 minutes.  Set aside.

Whip the heavy cream with the powdered sugar and set aside.

In a serving dish, layer half of the cubed angel food cake.  Press together a bit so it holds together while layering.  Dollop half of the cooled raspberry filling over the cake layer, spreading evenly..  Add half of the whipped cream, spreading evenly.  Repeat the layers with the remaining ingredients, ending with whipped cream.

Cover with plastic wrap and refrigerate for at least 2 hours and up to 24 hours to let the flavors meld.  Serve chilled.