BERRY CHEESECAKE TRIFLE

This is probably my favorite summer dessert, next to homemade ice cream of course. I made this over Memorial Day weekend and can't wait to make it again in a few weeks when the Oregon berries are plentiful!

Here's what you need:

8oz softened cream cheese
1 cup powdered sugar
1 cup sour cream
1 tsp vanilla extract
1/4 tsp almond extract
1 1/2 cup heavy cream
1 1/2 tsp vanilla extract
1 1/2 Tbsp powdered sugar
1 angel food cake cut into 1-1 1/2 inch cubes
2 quarts fresh berries or peaches thickly sliced (note: I like fresh raspberries in this recipe the best, if you rinse the berries make sure they are as dry as possible or they make the cake soggy)
3-4 Tbsp sugar
whole berries for garnish
mint leaves for garnish

In large mixing bowl blend cream cheese and 1 cup powdered sugar together. Add the sour cream, 1 tsp vanilla, and almond extract. In a small bowl whip heavy cream with the rest of the vanilla and powdered sugar until stiff. Fold the whipped cream into the cream cheese mixture. Add mixture to the cake cube till desired consistency, you may not use all of the mixture.

Thickly slice the strawberries then add sugar, mix well. Layer into a trifle bowl, starting with a layer of berries, then a layer of the cake. Continue layering ending with the berries. Cover with plastic wrap and chill well before serving. Garnish with mint leaves or whole berries. Serves 12.