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Strawberry Cheesecake Trifle Recipe

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This recipe for Strawberry Cheesecake Trifle, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Audra Rose Bollard


2 8 oz. cream cheese, softened
2 c. powdered sugar
1 c. sour cream
2 tsp. vanilla extract
1/4 tsp. almond extract
1 c. heavy cream
1 tsp. vanilla extract
1 T. sugar
1 large angel food cake (homemade or store-bought)
8 cups strawberries, sliced
2 c. blueberries (optional)
2-4 tsp. sugar

In a large mixing bowl blend cream cheese and powdered sugar. Add the sour cream, 2 tsp. vanilla, and almond extract. In a separate bowl whip the heavy cream, 1 tsp. vanilla, and sugar until stiff. Fold the whipped cream mixture into the cream cheese mixture. Cut the angel food cake into 1 inch cubes. Fold cake into cream mixture until well coated. Thickly slice strawberries and mix with blueberries, if using, and 3-4 tsp. sugar. In a large trifle dish or glass bowl layer one third of the berry mixture, followed by one half of the cream/cake mixture. Repeat. Top with remaining one third of the berry mixture. Cover with plastic wrap and let chill before serving.




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