It's been awhile since I've cooked something up for Foodie Friday, but I thought I would share an easy dessert that's perfect for potlucks and gatherings.
I believe I posted about our Sunday School gatherings of several of us for dinners and devotions held in each other's homes. Last weekend we met at one of the homes and it was my turn to bring dessert. There were six of us gathered around the table for delightful food and conversation. The hostess had prepared a wonderful meal of Greek Chicken, rolls, and green beans. We started out with the salad course....and ended with.....
....Cherry Cheese Trifle. The recipe came from a Cooking with Paula Dean magazine several years ago. I've made it a number of times and it's easy and always delicious.
Since there were only six of us, there was enough left over to take to the office for a Monday treat. Believe me, I brought my bowl back home all but licked clean.
CHERRY CHEESE TRIFLE
1 (8 oz.) pkg cream cheese softened
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping, thawed and divided
1/2 teaspoon almond extact (I used vanilla this time and it was an excellent substitute)
1 (13 oz.) prepared angel food cake
2 (21 oz.) cans cherry pie filling
Additional cherry pie filling (I used a brand that had "extra" cherries and just put a bit aside)
In a medium bowl, combine cream cheese & sweetened condinsed milk. Beat with an electric mixer until smooth. Stir in 1/2 of whipped topping and almond extract, set aside. Tear angel food cake into 1 inch pieces. Place 1/3 of cake pieces into bottom of a trifle bowl. Spoon 1/3 of cream cheese filling over cake, and top with 1/3 of pie filling. Repeat layers twice more. Spread remaining whipped topping over top of trifle, sealing to edges. Garnish with additional pie filling and sliced almonds if desired.
I'm headed over to see what everyone else is cooking up over at "Designs by Gollum" for Foodie Friday -- be sure to check out all this week's tasty temptations.
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