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Berry Cheesecake Trifle

Servings: 12-18
I used to make this dessert just with strawberries, but found that is is very good with blueberries, and other fruits or combinations of fruits.

I prefer using low fat cream cheese, sour cream, and whipped topping instead of fat free. I much prefer the taste, but if you like, fat free may be used. Or you may use half of each.

I prefer to bake the angel food cake (instead of buying one) because it is much softer and lighter. I usually use an angel food cake mix.

This trifle may be made with all strawberries, all blueberries, and it is good with fresh peaches. A peach and blueberry mixture is good too.

2 packages (16 ounces) low fat cream cheese
1 cup powdered sugar
1 cup low fat sour cream
1/4 tsp. vanilla extract
1/2 tsp. almond extract
12 oz. container low fat frozen whipped topping, thawed
1 angel food cake, torn into bite sized pieces
1 1/2 quarts fresh strawberries, sliced
1 1/2 quarts fresh blueberries
3 tbsp. granulated sugar

To Assemble Trifle:
You will need a very large clear glass bowl, such as a trifle bowl.

In a large mixing bowl, mix together cream cheese and powdered sugar; add sour cream, vanilla, and almond extract. Fold whipped topping into cream cheese mixture.

In separate mixing bowls, combine the strawberries and blueberries and the granulated sugar.

In large glass bowl, (such as a trifle bowl), layer trifle starting with torn angel food cake pieces, then the strawberries, then the blueberries, and then the cream cheese mixture. Continue layering until finished, 3 or 4 layers is good (depends on size of your bowl). Finish layering trifle with berries on top and garnish with additional whipped topping if desired. Cover and chill well. Garnish with strawberries and blueberries.

Makes approximately 12-18 servings.

Source: Carol Forcum
Submitted By: Carol Forcum
Date: 2-24-03