Strawberry Cheesecake Trifle



2 (8 oz.) packages cream cheese
2 C. powdered sugar
1 C. sour cream
1 1/2 t. vanilla extract (divided uses)
2 T. plus 1/4 t. almond extract (divided uses)
1/2 pint whipping cream
4 T. sugar (divided uses)
1 angel food cake, torn into bite-size pieces
2 quarts fresh strawberries, cleaned, stemmed and thinly sliced

1. In a large bowl, cream together cream cheese and powdered sugar. Add sour cream, 1/2 teaspoon of the vanilla and 1/4 teaspoon of the almond extract. Set aside. 2. In a small, deep bowl, whip the whipping cream, 1 teaspoon of the vanilla and 1 tablespoon of the sugar. Fold whipped cream into cream cheese mixture. Fold in cake pieces and set aside.
3. Combine strawberries, remaining 3 tablespoons sugar and remaining 2 tablespoons almond extract. In a large glass serving bowl, layer ingredients in this order: one-third of the strawberries, one-half of the cake mixture, another third of the berries, remaining cake mixture, remaining strawberries. Cover and chill well before serving.

Servings: 12-15

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