Last summer, I tried my hand at a trifle. Before you ask, no, it didn't taste like feet. Tastes like a little piece of heaven to me! I am usually more of a savory lovin' Momma myself, pass the pickles, chips & dip please, but I have a major weakness for cheesecake. Mmmm... cheesecake. So when I stumbled upon this recipe and borrowed my neighbor's trifle dish, I was pleasantly surprised at how easy it was to make. And the presentation gets plenty of pre-firework oooos & ahhhs!
Feel free to add a layer of blueberries within the trifle or as a garnish if you desire to make it look even more patriotic.
Momma's Strawberry Cheesecake Trifle
2 (8 oz) packages cream cheese, softened
2 cups powdered sugar
1 (8 oz) container sour cream
½ teaspoon vanilla
¼ teaspoon almond extract
1 cup Cool Whip
4 tablespoons sugar
1 angel food cake, torn into bite-size pieces
2 quarts fresh strawberries, sliced
In a large bowl, beat cream cheese and powdered sugar until fluffy; add sour cream, ½ teaspoon vanilla and the almond extract; set aside. Fold the cool whip gently into the cream cheese mixture. Combine strawberries and sugar, stirring until sugar is dissolved. Layer in a large glass bowl or trifle dish, starting with 1/4 of the strawberries, then adding 1/3 of the cake, and 1/3 of the cream-cheese mixture. Continue layering; finish with strawberries. If you run out of the cream-cheese mixture, simply add a layer of cool whip, then strawberries. Cover with plastic wrap; chill several hours. Before serving, garnish with fresh mint.