November 10, 2013

Raspberry Cheesecake Trifle


2 8 ounce packages cream cheese, softened
2 cups powdered sugar
1 cup sour cream
2 teaspoons vanilla

Mix together cream cheese, powdered sugar, sour cream and vanilla. 

1 cup heavy cream
1 tablespoon sugar
1 teaspoon vanilla

Whip heavy cream, sugar and vanilla. Then fold into the cream cheese mixture.

2 prepackaged Angel Food Cake, cubed

2 package raspberry Danish Dessert
3 cups water
2 package frozen raspberries

Bring water and Danish Dessert to a boil. Stir constantly. Remove from heat and add frozen raspberries. In trifle bowl, begin to layer. Start with raspberry layer, then add cream cheese mixture, then angel food cake, and repeat. Be sure to end with raspberry layer. Chill for at least 2 hours before serving. 
** My trifle bowl is small so I halved this recipe. I have made it with angel food cake and with gluten-free pound cake and both are delicious!

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