In a saucepan, combine raspberries, granulated sugar, cornstarch, cold water, and lemon juice. Stir over medium heat for 5-7 minutes until thickened. Let cool, then refrigerate for 30 minutes.

In a mixing bowl, add softened cream cheese, half-and-half, granulated sugar, lemon zest, and lemon extract. Beat on medium speed for 2-3 minutes until smooth.

In a separate bowl, whip heavy cream and powdered sugar on medium-high speed until soft peaks form, about 3-5 minutes.

In a large trifle dish, layer half of the angel food cake, half of the raspberry filling, and half of the whipped cream. Repeat the layers, finishing with whipped cream on top.

Cover and refrigerate for at least 2 hours, ideally up to 24 hours. Serve after chilling.