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.