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Strawberry Cheesecake Trifle
2 to 2 1/2 quarts strawberries, sliced 2 to 3 T. sugar 2 to 3 T. plus 1/4 t. almond extract, divided 2 pkg. cream cheese, softened 1 cup sour cream 2 cups powdered sugar 1 t. vanilla extract 16 oz. whipped topping 1 angel food cake, torn into pieces Whipped topping and strawberries, sliced
Mix strawberries with sugar and 2 to 3 T. almond extract. Set aside. In another bowl, mix cream cheese, sour cream, powdered sugar, vanilla and remaining almond extract. Fold in whipped topping. layer 1/2 of cake pieces, 1/2 of strawberries and 1/2 of cream cheese mixture in large clear glass bowl; repeat layers. Garnish top of trifle with whipped topping and additional strawberries. Refrigerate before serving. Make 20 servings Notes from the cookbook: This is wonderful! I always get rave reviews when I serve this. Source: Linda Hendrix, Moundville, MO