Prep 30 mins
Cook 30 mins
Almost too pretty to eat. You'll love all the Ooo's and Ahhh's from this dessert! I received this recipe at a woman's golf tournament -- dish to pass event! Excellent!!
- 2 (8 ounce) packages cream cheese
- 2 cups confectioners' sugar
- 8 ounces sour cream
- 1⁄4 teaspoon almond flavoring
- 1 teaspoon vanilla
- 1⁄2 pint whipping cream
- 1 angel food cake (store bought is fine)
- 1 quart strawberry
- 1 quart blueberries
- 3⁄4 cup sugar
- 3 tablespoons almond flavoring
- Cream together cream cheese and confectioners sugar.
- Add sour cream, vanilla and 1/4 tsp almond flavoring.
- Set this mixture aside.
- In separate bowl whip the whipping cream and add to cream cheese mixture.
- Tear up angel food cake and mix in with cheese mixture.
- In separate bowl (s) place strawberries and blueberries 3/4 cup sugar and 3 Tbsp almond flavoring.
- (You can mix the berries together or keep separate, for a pretty red, white and blue look,if separate divide sugar and almond flavoring between the two bowls).
- In a clear glass bowl alternate layers of the cream cheese mixtures and the berries.
- Garnish the top with berries.
- Refrigerate for a couple of hours.
- This looks absolutely beautiful and taste just as great!
- Peaches work really well with this as well.
This was so good! I only used about half the powdered sugar as suggested, and I'm glad. It was plenty sweet. I loved the almond flavoring on the fruit. Instead of angel food cake, I used a sour cream pound cake by Paula Deen. It was fabulous!
This was excellent and I will definitely make again next year. Everyone loved it and many came back for seconds. It was difficult to make the layers look nice as the cream cheese layer tends to spread out. I will try harder next year and do thicker fruit layers.
I omitted the almond extract as my husband is allergic. I added extra vanilla extract instead. I also made it much healthier by using only one cup of confectioner's sugar in the cream cheese layer. Two cups seems excessive. I also did not add ANY sugar to the fruit. Strawberries and blueberries are naturally sweet enough that they don't need added sugar.
This was great! I did make some changes: I used low fat sour cream and cream cheese--and used a container of Cool Whip instead of the whipping cream. I also did not add sugar to the fruit, used 1 cup of powdered sugar for the filling, and left out the almond extract. Additionally, I did not mix the cake with the filling but had them as separate layers. (This is just how I am used to making trifle layers.) Next time, I will do mixed berry layers to make sure each scoop gets both types. Thanks for a great recipe!