4th of July Trifle

"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!!"
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Erica C. photo by Erica C.
photo by HisHisByGrace photo by HisHisByGrace
photo by Erica C. photo by Erica C.
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
1hr
Ingredients:
11
Yields:
1 large clear glass bowl
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ingredients

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directions

  • 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.

Questions & Replies

default avatar
  1. Erica C.
    This was definitely a hit at my 4th of July dinner it was so yummy everyone just loved it and will be included in my 4th of Julys to come.
     
    • Review photo by Erica C.
  2. bkrb56
    I see that this question has been asked 3 tablespoons of almond flavor, is that 3 tablespoons per fruit item equaling 6 tablespoons and all help please
     
  3. patk_bothell_wa
    Do you halve or slice the strawberries?
     
  4. patk_bothell_wa
    Can this be successfully refrigerated for more than a couple of hours? I would need to make it the night before... Also, is it ok to layer the angel food cake separately rather than mix it into the cheese mixture.? That is typically how I have made trifles in the past.
     
  5. marybadger
    Someone asked about the amount of almond flavoring. I agree 3 Tablespoons sounds like a mistake. Should that be 3 tsp?
     
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Reviews

  1. Erica C.
    This was definitely a hit at my 4th of July dinner it was so yummy everyone just loved it and will be included in my 4th of Julys to come.
     
    • Review photo by Erica C.
  2. HisHisByGrace
    People were RAVING about this on the 4th this year. It was a huge hit with everyone!! Sooo yummy!! As other reviewers did, I used Cool Whip instead of due to time constraints. Also as another reviewer suggested, I did not mix the cake pieces in with the cream mixture, but made it a separate layer. I also forgot the extra sugar and extra almond extract on the fruit, but we loved it just fine without! We used raspberries as well. Delicious!!!! It was gobbled up and I want to make it again asap!!!
     
    • Review photo by HisHisByGrace
  3. Dwynnie
    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!
     
  4. Lucky Clover
    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!
     
  5. Spencer #2
    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. <br/><br/>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.
     
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Tweaks

  1. Dwynnie
    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!
     
  2. Lucky Clover
    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!
     
  3. WHYBCOLD
    Delicious!! I took out the almond flavoring (3 tblsp) as well. When I put it on the fruit the smell was too overpowering, so I drained the fruit and did it over with just the sugar. Maybe it would have been good mixed together but I didn't want to take the chance. Also substituted lady fingers for angel food cake, because the store was out. Great great recipe!! Filling is delicious. I did use almond in that.
     

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