In a medium saucepan, combine raspberries, granulated sugar, cornstarch, cold water, and lemon juice. Cook over medium heat for 5-7 minutes until thickened and glossy.

In a mixing bowl, add softened cream cheese, half-and-half (or evaporated milk), granulated sugar, lemon zest, and lemon extract. Beat on medium speed until fluffy and smooth.

Layer half of the cubed angel food cake in a trifle dish or 9x13-inch pan. Spoon half of the cooled raspberry filling over the cake, and then half of the cream mixture. Repeat layers and finish with whipped cream.

Cover and refrigerate for at least 2 hours or up to 24 hours.

Before serving, let it sit at room temperature for easy slicing.