Paula Deen'S Cherry Cheese Trifle
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) container frozen whipped topping, thawed and divided
- 1/2 teaspoon almond extract
- 13 ounces angel food cake
- 2 (21 ounce) cans cherry pie filling
- In a medium bowl, combine cream cheese and sweetened condensed milk.
- Beat with an electric mixer until smooth.
- Stir in 1/2 of whipped topping and almond extract; set aside.
- Tear angel food cake into 1 inch pieces.
- Place 1/3 of cake pieces in bottom of a trifle bowl.
- Spoon 1/3 of cream cheese filling over cake, and top with 1/3 of pie filling.
- Repeat layers twice more.
- Spread remaining whipped topping over top of trifle, sealing to edges.
- Garnish with additional pie filling and sliced almonds if desired.
cream cheese, condensed milk, frozen whipped topping, almond extract, cake, cherry pie filling
Taken from www.food.com/recipe/paula-deens-cherry-cheese-trifle-181798 (may not work)