Friday, November 20, 2009

Raspberry Trifle

This is a recipe I got from my sister-in-law. Those of you that were at the very last book club at Dorothy's may remember this dessert. My favorite quote from someone after eating this was, "I want to dive into the bowl and eat my way out." Enjoy.

1 cup heavy whipping cream (whipped)
3 (8-oz) packages cream cheese
1 cup sour cream
2 cup powdered sugar
1 tsp. vanilla extract
1 tsp. almond extract
1 large angel food cake
2 bags frozen raspberries
Whip the cram and then add the cream cheese, sour cream, powdered sugar, vanilla extract, and almond extract. Break the angel food cake into small pieces (size of golf balls) and fold into the above mixture. Layer 1/2 of this mixture in the bottom of a trifle bowl or glass bowl. Then layer 1 bag of raspberries over it. Layer the remaining 1/2 of the mixture over the raspberries and pour the remaining bag of berries on the top. Refrigerate and serve.

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