Amaretto Strawberry Trifle |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This is a recipe from my grandmother, which all of us grandkids just love! It has a wonderful flavor and a beautiful presentation! **OTHER TIPS - you can also substitute raspberries and blueberries for some of the strawberries. For example, I liked to do strawberry and blueberry for Fourth of July. In a pinch, I've also used 8 oz of thawed frozen whipped topping in place of whipping the cream myself. Make your own angel food cake, or grab a store-bought one to use.** Also - leftovers are GREAT for breakfast. We used to see who could get up the earliest to get to them :) Ingredients:
2 quarts strawberries |
3 tablespoons amaretto |
4 tablespoons sugar, divided |
2 (8 ounce) packages cream cheese, softened |
2 cups powdered sugar |
1 cup sour cream |
1/4 teaspoon vanilla |
1 angel food cake |
1/2 pint whipping cream |
Directions:
1. Wash and cut strawberries in half in a bowl. Add Amaretto and 3 tablespoons of the sugar and allow the mixture to sit.
2. Cream together the cream cheese, powdered sugar, sour cream, and vanilla. Set aside.
3. Whip the cream with the remaining 1 tablespoon of sugar. Fold into the cream cheese mixture.
4. Tear angel food cake into bite-size pieces into the cream cheese and whipping cream mixture.
5. Layer in a large bowl - if you have a trifle-style bowl or other clear glass bowl, the layers look great in it. Start with the berry mixture as the bottom layer and end with the berries.
6. Chill before serving.
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