Fruit Trifle

This desert looks beautiful every time, and it disappears fast too! There’s a chocolate brownie and toffee bar version, too, if you like that combination instead of fruit and angel food cake.

2 – 8 oz. cream cheese
2 cups powdered sugar
1 cup sour cream
2 1/2 tsp vanilla, divided
1/4 tsp almond extract
2 quarts mixed berries
4 Tbsp sugar, divided
1 pint whipping cream
1 angel food cake

  1. Cream together cream cheese and powdered sugar.
  2. Add sour cream, 2 tsp. vanilla, and almond extract. Mix together and set aside.
  3. In separate bowl, mix 2-3 Tbsp sugar (to taste) with mixed berries. Set aside.
  4. In separate bowl, whip 1 cup whipping cream, 1 Tbsp sugar and 1/2 tsp vanilla.
  5. Gently fold into cream cheese mixture.
  6. Cut angel food cake into 1-inch squares.
  7. In large bowl, fold cream cheese mixture and cake together until cake is thoroughly covered.
  8. In a trifle dish, layer fruit and cake (alternating), saving a little fruit for the top.
  9. Chill before serving.

*Can substitute one kind of berry instead of mixed (ie: strawberry, blueberry, raspberry, etc).

Source: Nancy Green

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