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Creamy 4th of July Trifle Recipe Video
|Cream cheese||16 Ounce (At room temperature)|
|Confectioners sugar||2 Cup (32 tbs)|
|Sour cream||8 Ounce|
|Almond extract||1 1⁄2 Teaspoon|
|Cool whip||3 Cup (48 tbs)|
|Angel food cake||1 Medium|
|Sliced strawberries||4 Cup (64 tbs)|
|Fresh blueberries||4 Cup (64 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 4430 Calories from Fat 2106
% Daily Value*
Total Fat 235 g362%
Saturated Fat 145.2 g726.2%
Trans Fat 0 g
Cholesterol 616.8 mg205.6%
Sodium 1650.7 mg68.8%
Total Carbohydrates 543 g181.1%
Dietary Fiber 26.6 g106.4%
Sugars 485.7 g
Protein 40 g80.2%
Vitamin A 147.3% Vitamin C 99.1%
Calcium 73.1% Iron 21%
*Based on a 2000 Calorie diet
1)In a mixing bowl, cream together cream cheese and confectioners sugar. Add sour cream, 1 teaspoon vanilla and 1/4 tsp almond extract. Mix well. Add cool whip and mix.
2)Tear up an Angel Food cake into bite-sized pieces and place into cream cheese mixture. Stir by hand.
3)Clean and slice enough strawberries to make 4 cups. In a bowl, add strawberries, 1/4 cup sugar and 1 tablespoon almond extract. Stir well.
4)Clean 4 cups of blueberries. In another bowl, add blueberries, 1/4 cup sugar and 1 tablespoon almond extract. Stir well.
5)Take a clear, glass bowl and add a layer of the cream cheese mixture. Then add a layer of blueberries.
Add another layer of cream cheese mixture and add a layer of strawberries.
6)Repeat if necessary and be sure to end with a layer of cream cheese mixture. Decorate top with extra blueberries and strawberries.
7)Refrigerate for about 2 hours.
8)Best served chilled and store the leftovers in the fridge.