2 (8 oz. ea.) pkgs. cream cheese, softened
2 cups confectioners' sugar, sifted
1 (8 oz.) carton dairy sour cream
2 tsp. vanilla extract
1/2 tsp. almond extract
1 cup whipping cream
1 tsp. vanilla extract
1 tbsp. sugar
1 prepared Angel Food cake, cut into 1-inch cubes
2 quarts fresh strawberries, hulled & sliced
3 tbsp. sugar
3 tbsp. amaretto
Fresh whole strawberries
Fresh mint leaves

Combine cream cheese and confectioners' sugar in a large mixing bowl. Beat at high speed of an electric mixer until well blended. Stir in dairy sour cream, 2 teaspoons vanilla and almond extract.

Beat whipping cream until foamy; add 1 teaspoon vanilla and 1 tablespoon sugar; beat until peaks form. Fold whipping 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 into a trifle bowl (or large crystal/china bowl), beginning and ending with strawberries. Chill. Garnish with whole strawberries and mint leaves.

Serves 12 to 14.