Strawberry Cheesecake Trifle
2 packages (8 ounces each) cream cheese, softened
2 cups confectioners' sugar
1 cup (8 ounces) sour cream
1-1/2 teaspoons vanilla extract, divided
1/4 teaspoon almond extract
1 cup heavy whipping cream
1 tablespoon sugar
1 prepared angel food cake, torn into bite-size pieces
2 quarts fresh strawberries, thinly sliced
3 tablespoons sugar
3 tablespoons amaretto or 1 teaspoon almond extract
In a large bowl, beat the cream cheese and sugar until fluffy; add sour cream, 1/2 teaspoon vanilla and almond extract. Set aside. In a small, deep bowl, whip the cream, remaining vanilla and sugar. Fold whipped cream into cream cheese mixture. Add cake pieces; set aside.
Combine berries, sugar and amaretto or almond extract. Layer berries and cake mixture in a large glass bowl, starting and ending with berries. Cover with plastic wrap; chill well. Yield: 24 servings.