ingredients:
16 oz softened cream cheese.
3/4 cup powdered sugar.
1 teaspoon imitation vanilla, butter & nut flavor extract. this is one product, not three. you can substtute 1 teaspoon almond extract.
8 ounce whipped topping like cool whip.
10.5 ounces of angelfood cake torn into little pieces.
21 ounce can of strawberry pie filling.
21 ounce can of blueberry pie filling.
how to:
in a large bowl with the mixer on low, beat the softened cream cheese, powdered sugar and extract for 2 minutes until well blended.
add the whipped topping and continue mixing for one minute or until well blended. clean the mixer beaters.
with a spatula stir in the cake pieces.
using a large bowl spread the strawberry pie filling evenly over the bottom of the bowl.
if you use a glass bowl you can see the layers when done.
spread the cream cheese/cake mixture evenly over the strawberry pie filling. this is the middle layer of the trifle.
spread the blueberry pie filling evenly over the creamcheese/cake mixture.
refrigerate or eat. it's ready to go.
yield: 15 servings.
you can use fat free or full strength ingredients.
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