+For cream cheese fill:
°2 8-ounce packages of cream cheese
°2 cups powdered sugar
°1 1/2 teaspoons almond extract
°1 teaspoon vanilla extract
+For the whipped cream:
°1 pint whipped cream
°6 tablespoons powdered sugar
°1 teaspoon vanilla extract
+For the rest:
°1 angel food cake
° 4 cups fresh raspberries mixed with thinly sliced ​​strawberries, you can use any berries you want


Letting cream cheese soft at room temperature also placing it in a bowl. Adding powder sugar, almond extract also vanilla and blending to smooth.
Whip heavy cream, powdered sugar and vanilla together until stiff peaks form.
Assemble the trifle by placing a layer or broken angel food cake on the bottom, followed by a spread of the cream cheese mixture.
Top cream cheese mixture with berries then whipped cream over berries. Repeat the layers again and finish with whipped cream on top and garnish with raspberries.
Let it rest in the fridge for at least 2 hours! (The longer you stay the better, preferably do this the night before.) Serve cold, taking out the dessert glasses. Enjoy!

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