Strawberry Cheesecake Trifle

Lisa Stephenson from A Pinch of Salt Lake Cookbook

16 ounces cream cheese, softened
2 cups powdered sugar
1 cup sour cream
2 tsp vanilla extract
1/4 tsp almond extract
1 cup heavy cream
1 tsp vanilla extract
1 Tbsp sugar
1 angel food cake, cut into 1 or 1 1/2 inch cubes
2 quarts fresh strawberries or peaches, thickly sliced or raspberries
3-4 tbsp sugar
whole berries for garnish
mint leaves for garnish

In a large mixing bowl, blend cream cheese and powdered sugar together.  Add the sour cream, vanilla and almond extract.  In a small bowl whip the heavy cream, vanilla and sugar until stiff.  Fold the whipped cream in to the cream cheese mixture.  Add the cake cubes and coat well.

Thickly slice the strawberries, then add the sugar; mix well.  Layer into a trifle bowl, starting with a layer of strawberries, then a layer of cake/cream cheese mixture.  Continue layering, ending with strawberries.  Cover with plastic wrap and chill before serving.  Garnish with mint leaves or whole berries.

12 servings