Source:
Amy Poulton
1 angel food cake- 1 ½ inch chunks
1 cup sour cream
3-8 oz. pkg cream cheese- room temp
1 cup whipped heavy cream
2 cups powdered sugar
1 tsp. vanilla
1 tsp. almond extract
2 lbs. frozen berries
2 lbs. frozen berries
Beat cream cheese, powdered sugar,
vanilla and almond. Fold into whipped cream. Layer cake chunks, berries and
whipped cream mixture in a trifle bowl or individual glass bowls. Refrigerate at
least 4 hours.
