16 oz. cream cheese
2 cups powdered sugar
1 cup sour cream
1 tsp. vanilla
1/2 tsp. almond extract
1 cup whipping cream
1 large angel food cake
Soften cream cheese, whip cream, and break angel food cake into bite-sized chunks. Then mix the above ingredients together.
1 bag frozen raspberries
Layer into a trifle dish:
1/3 cheesecake mixture, then 1/3 frozen raspberries
1/3 cheesecake mixture, then 1/3 frozen raspberries
1/3 cheesecake mixture, then 1/3 frozen raspberries
Feel free to use more frozen fruit. The actual recipe calls for 2 bags of frozen raspberries, but we have always just used one. Really pretty to decorate the top with fresh raspberries.
Also, the earlier in the day you make it, the better. It's like a good soup... it needs time to flavor up.
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