Fruit Trifle with Cheesecake Cream
Ingredients
- 2 (3.4-oz) pkg cheesecake-flavored pudding mix
- 4 cups heavy cream
- 1 cup milk
- 1 (8-oz) carton 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 | 12 | |
| Calories |
570
|
570
|
| Fat (g) | 35 | 35 |
| Sat. Fat (g) | 21 | 21 |
| Protein (g) | 8 | 8 |
| Carb (g) | 59 | 59 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 445 | 445 |
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