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)

1.
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.

2.
Fold the cool whip into the cream cheese mixture.

3.
Gently stir in cake pieces; set aside.

4.
Combine strawberries and sugar, stirring until sugar is dissolved.

5.
Layer in a large glass bowl, starting with 1/4 of the strawberries, then adding 1/3 of the cake mixture.

6.
Continue layering; finish with strawberries.

7.
Cover with plastic wrap; and chill several hours.

Add comment