SLOW COOKER (11)
|EVERY FEW MINUTES|
|STRAWBERRY CHEESECAKE TRIFLE|
2 (8 oz.) pkgs. cream cheese, softened
2 c. sifted powdered sugar
1 (8 oz.) carton commercial sour cream
2 tsp. vanilla extract
1/4 tsp. almond extract
1 c. whipping cream
1 tsp. vanilla extract
1 tbsp. sugar
1 commercial angel food cake, cut into 1-inch cubes
2 qt. fresh strawberries, hulled and sliced
3 tbsp. sugar
3 tbsp. amaretto
Fresh whole strawberries
Fresh mint leaves
Combine cream cheese and powdered sugar in a large mixing bowl. Beat at high speed of an electric mixer until well blended. Stir in sour cream, 2 teaspoons vanilla and almond extract.
Beat whipping cream until foamy; add 1 teaspoon vanilla and 1 tablespoon sugar; beat until stiff peaks form. Fold whipped cream into cream cheese mixture. Add cake and stir gently to coat well.
Combine sliced strawberries, 3 tablespoons sugar and amaretto. Layer strawberries and cream cheese mixture in a trifle bowl, beginning and ending with strawberries. Chill. Garnish with whole strawberries and mint leaves. Yield: 12-14 servings.
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