As I've said before, we are up to our ears in strawberries this summer, and I'm still not tired of them. Here's a wonderful dessert for you to try if you have a bunch on your hands!
I've made a strawberry trifle that I found off of a Weight Watchers board long ago, and it was delicious. I've never made a trifle before, but honestly, there's nothing to it - dump a bunch of stuff in layers in a bowl, and voilá - a trifle! This recipe is huge (it says it serves 24, but come on, we all will have larger than 1/24 of this), but I halved it regardless. It was just enough for two nights of desserts for the four of us. That is… if someone didn't happen to eat the rest of it in the middle of the night *coughLanceJrcough*
I guess he approves also :)
Strawberry Cheesecake Trifle
2 8oz. packages cream cheese, softened
2 cups powdered sugar
8 ounces sour cream
½ teaspoon vanilla
¼ teaspoon almond extract
1 cup Cool Whip, thawed
4 tablespoons sugar
1 angel food cake, torn into bite-sized pieces
2 quarts fresh strawberries, thinly sliced
1. In a large bowl, beat cream cheese and powdered sugar until fluffy; add sour cream, 1/2 teaspoon vanilla and the almond extract. Fold the cool whip into the cream cheese mixture. Gently stir in cake pieces; set aside.
2. Combine strawberries and sugar, stirring until sugar is dissolved.
3. Layer in a large glass bowl, starting with 1/4 of the strawberries, then adding 1/3 of the cake mixture. Continue layering; finishing with strawberries.
4. Cover with plastic wrap; and chill several hours.