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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (117g) Recipe makes 24 servings |
||
| Calories 223 | ||
| Calories from Fat 87 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.7g | 14% | |
| Saturated Fat 6.2g | 30% | |
| Monounsaturated Fat 2.5g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 25mg | 8% | |
| Sodium 189mg | 7% | |
| Potassium 144mg | 4% | |
| Total Carbohydrate 32.0g | 10% | |
| Dietary Fiber 1.0g | 4% | |
| Sugars 22.5g | ||
| Protein 3.6g | 7% | |
Ingredients
-
2 (8 ounce) packages cream cheese, softened
- 2 cups powdered sugar
- 1 (8 ounce) container sour cream
- 1/2 teaspoon vanilla
- 1/4 teaspoon almond extract
- 1 cup Cool Whip, thawed
- 4 tablespoons sugar
- 1 angel food cake, torn into bite-size pieces
- 2 quarts fresh strawberries, thinly sliced
Directions
1
In a large bowl, beat cream cheese and powdered sugar until fluffy; add sour cream, 1/2 teaspoon vanilla and the almond extract; set aside.2
Fold the cool whip into the cream cheese mixture.3
Gently stir in cake pieces; set aside.4
Combine strawberries and sugar, stirring until sugar is dissolved.5
Layer in a large glass bowl, starting with 1/4 of the strawberries, then adding 1/3 of the cake mixture.6
Continue layering; finish with strawberries.7
Cover with plastic wrap; and chill several hours.
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- Course > Desserts
- Main Ingredient > Fruit > Berries > Strawberries
- Preparation > Time to Make > < 4 hours
- Preparation > Number of Servings > For Large Groups
Featured Reviews for This Recipe
From: cardamomstars
On Oct 7, 2009
yummy.My children loved this.I made my own pound cake instead of using angel cake and it worked out really well.I did add slightly more cool whip to mix and added a layer of coolwhip to top.It looked very professional.Kept very well in fridge.Thankyou.
From: mums the word
On Sep 6, 2009
Boy did you make me look good tonight! This dessert is fabulous and my guests absolutely loved it (and yes, they took the recipe home with them!) I cut the recipe in half to serve a party of 8 and still have a wee bit left over to fight over tomorrow. I used the light versions of the cream cheese, sour cream and even lite Cool Whip. You can't get much easier than this. Thx Anita!
From: Susie D
On Apr 16, 2006
I served this for an Easter luncheon and it drew raves. Everyone really liked it alot. It combines the flavors of strawberry shortcake and a mild cheesecake-like taste. I would make a few changes when I make it again. I added 8ozs of cool whip this time (not a cup) and would increase it next time to get a fluffier filling. Mine was a bit dry. Maybe I had a larger cake? I also think I will start the layering next time with the cake mixture instead of the strawberries. I also don't think it serves anywhere near 24. If you need it to set out SMALL bowls. This is a definite repeat and easy to prepare. Thank you for sharing your recipe.
From: Carol Ryan
On Apr 25, 2006
This is awesome! I've given out the recipe to about 5 people so far who tasted it! It's creamy, refreshing, light and delicious and looks so pretty in the trifle bowl! I can't get over how creamy the sour cream, cream cheese and cool whip are together and with the chunks of angel food cake and strawberries - it's pure heaven!! I made it exactly as the recipe says except for adding an 8 ounce container of Cool Whip rather than 1 cup (which since 1 cup is also 8 ounces could it be volume vs. weight - which I never did understand!) I will make this often! Thanks for sharing such an awesome recipe!!
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