Fruit Trifle with Cheesecake Cream
Ingredients
- 2 (3.4-oz) pkg cheesecake-flavored pudding mix
- 4 cups heavy cream
- 1 cup milk
- 1 cup sour cream
- ½ cup sugar
- 1 (15-oz) prepared angel food cake
- 4 peaches, pitted and sliced
- 1 quart strawberries, hulled and quartered
- 1 pint blueberries
- ½ cup sliced almonds, toasted
Instructions
- Combine pudding mix, cream, milk, sour cream, and sugar in a large bowl.
- Beat at medium speed with a mixer 6 to 8 minutes or until thickened.
- Tear angel food cake into 1-inch pieces.
- Arrange one-third of cake in a large serving bowl; top with one-third of cream mixture.
- Arrange peaches over cream mixture.
- Top with one-third of angel food cake, one-third of cream mixture, and strawberries.
- Repeat process with remaining cake, cream mixture, and blueberries.
- Sprinkle with almonds.
- Cover and refrigerate at least 2 hours or up to 2 days.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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