Thursday, March 29, 2018

Raspberry Cheesecake Trifle

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


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.