Strawberry Cheesecake Trifle

Strawberry Cheesecake Trifle
2 (8 ounce) packages cream cheese, softened
2 cups powdered sugar
1 (8 ounce) container sour cream
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 tub (12 oz) Cool Whip, thawed
4 tablespoons sugar
1 angel food cake, torn into bite-size pieces
2 bags frozen strawberries (raspberries or other fruit can be used)

In a large bowl, beat cream cheese and powdered sugar until fluffy; add sour cream, 1/2 teaspoon vanilla and the almond extract; set aside.

Fold the cool whip into the cream cheese mixture.

Gently stir in cake pieces; set aside.

Combine strawberries and sugar, stirring until sugar is dissolved.

Layer in a large glass bowl, starting with 1/4 of the strawberries, then adding 1/3 of the cake mixture.

Continue layering; finish with strawberries.

Cover with plastic wrap; and chill several hours.

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