Strawberry Cheesecake Trifle
2 (8 ounce) packages vegan cream cheese
2 cups powdered sugar
1 (8 ounce) vegan sour cream
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 cup vegan whipped topping/vegan cool whip
4 tablespoons sugar
1 vegan angel food cake, torn into bite-size pieces
2 quarts fresh strawberries, thinly sliced
1. In a large bowl, beat cream cheese and powdered sugar until fluffy; add vegan sour cream, 1/2 teaspoon vanilla and the almond extract; set aside.
2. Fold the vegan cool whip into the vegan 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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