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Cherry Cheese Trifle




Source of Recipe


Paula Deen’s magazine


Recipe Introduction


The trifle was just pure white trash goodness. Cream cheese, Cool Whip, sweetened condensed milk, angel food cake and cherry pie filling. I jazzed it up a little, by actually toasting my sliced almonds to garnish with! I used the Lite Cool Whip, fat free sweetened condensed milk, light cream cheese, low sugar pie filling and sugar free angel food cake – I still wouldn’t call it health food, but it was better than the full fat, high sugar version and it tasted great.


List of Ingredients




1 (8 oz.) package cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen Cool Whip, thawed and divided
1/2 t. almond extract
1 (13 oz.) prepared angel food cake
2 (21 oz.) cans cherry pie filling
Sliced almonds for garnish, toasted


Recipe



Combine cream cheese and sweetened condensed milk. Beat with electric mixer until smooth. Stir in half of Cool Whip and almond extract. Set aside.

Tear angel food cake into 1 inch pieces. Set aside. Remove a few of the cherries from the pie filling with which to garnish the finished trifle. Place 1/3 of the cake pieces in bottom of a trifle bowl. Spoon 1/3 of cream cheese mixture over cake, and top with 1/3 of pie filling. Repeat layers twice more. Spread remaining Cool Whip over top of trifle, sealing to the edges. Garnish with additional pie filling and sliced almonds.

Serves 12 - 16.