Easy Summer Fruit Trifle

• 12 oz. cream cheese, room temperature
• 1/2 cup sugar
• 2 tbsp. sugar
• 2 cups whipping cream, chilled
• 2 tsp. vanilla extract
• 4 nectarines, sliced thinly
• 1-1/4 qt. raspberries
• 1 pint blueberries
• 1 tsp. cinnamon
• 8 tbsp. apricot jam
• 4 tbsp. dark rum
• 1 angel food cake, sliced into 1/2-inch thick slices

1. Beat cream cheese and 1/2 cup sugar in a large bowl until light.
2. Gradually beat in cream and vanilla.
3. Beat until medium-stiff peaks form.
4. (this won't take long-if you beat too long it will cause this mixture to break down and turn to liquid) Spoon 2/3 cup cream cheese mixture into pastry bag fitted with a medium star tip and refrigerate.
5. Keep remaining cream cheese mixture to side.
6. Combine all fruit and gently fold in 2 TBS sugar and cinnamon.
7. If some of the fruit is not sweet then use more sugar.
8. Mix jam and rum in small bowl and blend.
9. Use a fork to break up large pieces of apricot jam.
10. Arrange enough cake slices in 3-quart trifle bowl to cover bottom.
11. Brush on 1/3 of jam mixture, top with 2 cups of fruit, then top with half of the cream cheese mixture.
12. Top with another layer of cake, brush with another 1/3 of jam mixture, two more cups of fruit then remaining cream cheese mixture.
13. Cover with another layer of cake, brush with remaining jam mixture and top with remaining fruit.
14. Cover and chill at least 3 hours or up to 8 hours.
15. Use cream cheese mixture in pastry bag to decorate top of trifle.

cream cheese, sugar, sugar, whipping cream, vanilla extract, nectarines, raspberries, blueberries, cinnamon, apricot jam, dark rum, cake

Taken from www.foodgeeks.com/recipes/6511 (may not work)