In a mixing bowl, beat together softened cream cheese, lemon juice, and 1 cup powdered sugar until smooth and fluffy.

In a separate bowl or the bowl of a standing mixer, whisk heavy whipping cream until soft peaks form. Add the remaining ½ cup powdered sugar and continue whisking until stiff peaks form.

Beat half (about 3 cups) of the whipped cream into the cream cheese mixture, reserving the remainder for the top of the trifle.

Slice the pound cake into pieces (or you can use slices).

Build the trifle by layering ⅓ of the pound cake pieces. Drizzle ⅓ of the jam over the pound cake pieces.

Dollop or pipe ⅓ of the cream cheese mixture over the pound cake and jam. (A piping bag or a gallon size Ziploc bag with the corner snipped off works great.)

Sprinkle 6 oz. (a heaping cup) of raspberries over the cream cheese mixture in the trifle.

Create a second and third layer of the ingredients, reserving some of the final raspberry layer to sprinkle over the top of the finished trifle.

Pipe or dollop the reserved whipped cream over the top of the trifle. Add a few more raspberries and some chocolate curls, if desired, to decorate the trifle.

Storage: Cover with plastic wrap or store in an airtight container in the refrigerator for up to 3 days.