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REC: Strawberry Cheesecake Trifle (from COUNTRY WOMAN magazine, 1988 May/June issue)==>

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Posted to Thread #11273 at 5:24 pm on Jul 3, 2008

Strwaberry Cheesecake Trifle

2 packages (8 oz each) cream cheese
2 cups confectioners' sugar, sifted
1 cup dairy sour cream
1/4 tsp powdered vanilla -OR- 1/2 tsp vanilla extract
1/4 tsp almond extract
1/2 pint heavy whipping cream
1/2 tsp powdered vanilla -OR- 1 tsp vanilla extract
1 Tablespoon sugar
1 angel food cake, torn into bite-size pieces (I make a homemade angel food cake for this, but any will do.)
2 quarts fresh strawberries, thinly sliced (I go by 1.5 pounds = 1 dry quart of strawberries.)
3 Tbsp sugar
3 Tbsp almond-flavored liqueur -OR- almond extract to taste (I use 1/4 cup Amaretto liqueur.)

In a large bowl, cream together cream cheese and sugar; add sour cream, vanilla and almond extracts. Set aside. In a small deep metal chilled bowl, whip the cream, vanilla and sugar. Fold whipped cream into cream cheese mixture. Add cake pieces and fold in gently; set aside.

Combine strawberries, sugar and almond liqueur or extract. Layer together in large glass trifle pedestal bowl (or any large clear bowl), starting with strawberries on bottom, then adding a layer of the cake mixture. Continue layering; finish with strawberries on top. (You'll end up with 4 layers of strawberries and 3 layers of the cake mixture.)

Cover with plastic wrap; chill well. Yield: 24 servings.


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