Raspberry Cheesecake Triffle Delight

Delightful presentation, delicious light dessert. Although it tastes just as well that day, the appearance changes because of the melting frozen raspberries .

Yields

15 to 20, excellent for a large party.

Ingredients

1-2 quarts frozen raspberries
3 to 4 Tbsp sugar
2 eight ounce packages of softened cream cheese
2 Cup powdered sugar
1 Cup dairy sour cream
2 teaspoon vanilla
1-2 teaspoon almond extract
½ pint heavy cream
1 teaspoon vanilla
1 Tbsp sugar
One Angel Food cake.


Nutritional information

No nutrition information available

Instructions

Mix berries and sugar; set aside. In a large bowl whip softened cream cheese Add powdered sugar, sour cream, vanilla, and almond extract to cream cheese mixture. Fold whipped cream into cream cheese mixture and set aside. Cut a previously cooked Angel Food Cake into 1½ inch cubes. Add angel food cake to the whipped cream/ cream cheese mixture. Coat well. In a trifle dish, layer raspberries, and cake mixture. Finish with raspberries on top. Cover and chill well before serving. (Should do about 3 layers.)