INGREDIENTS:
- 1 store-bought angel food cake
- 1 large carton strawberries, rinsed and sliced
- 1 large carton blueberries, rinsed
- 16 ounces cream cheese, softened
- 1/3 cup sugar
- 1/2 cup marshmallow cream
- 1 tsp vanilla
- 1 tsp lemon juice
- 16 ounces Cool Whip (fat free or lite is okay)
DIRECTIONS:
Cut the angel food cake into bite-sized cubes. Go ahead and place a layer of the cake in the bottom of a large trifle dish.
Make the cheesecake filling: beat together the cream cheese, sugar, marshmallow cream, vanilla, and lemon juice until smooth. Beat in the Cool Whip a cup at a time, mixing after each addition until smooth. Be sure to scrape the sides of the bowl as you go, so that there are no big clumps of cream cheese hiding anywhere in the mixture.
Layer about a third of the cheesecake filling over the angel food cake.
Layer most of the strawberry slices (save some to garnish the top).
Add another layer of angel food cake.
Add another third of the cheesecake filling.
Layer most of the blueberries (save some to garnish the top).
Add another layer of angel food cake. Spread the remainder of the cheesecake filling over top.
Garnish with remaining berries and (optional) angel food cake slices.
Keep in the refrigerator until ready to serve. Suggested chill time for an hour before serving.
Source recipes -Here-
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