Strawberries and Cream Trifle

By msippigrl

This pretty, decadent dessert is perfect for holiday gatherings or potlucks.

Ingredients

• 1 prepared (or store bought) angel food cake (or vanilla pound cake)(I used Betty Crocker Angel Food cake mix)
• 1 (8 oz) package cream cheese, slightly softened
• 1/4 cup sugar
• 4 tablespoons fresh lemon juice (about 2 lemons)
• 1 (14 oz) can sweetened condensed milk
• 1 (16 oz) tub frozen sliced sweetened strawberries, thawed
• 1 or 2 drops liquid red food coloring, optional
• 1 (8 oz) tub Cool Whip, thawed
• 1 (1 lb.) carton fresh ripe strawberries, sliced (reserve a few for garnishes)
• 1/4 cup finely chopped pecans, optional

Preparation

Step 1

Finely chop the pecans, if using. Set aside. Wash the fresh strawberries and dry with paper towels; then slice. Set aside.

In a large mixing bowl and using a hand mixer, beat the cream cheese and sugar together until creamy. Beat in the lemon juice and sweetened condensed milk. Stir in the tub of thawed strawberries (and the juice) and the food coloring, if using, until no streaks of pink remain. (I just blended a few seconds on low speed of mixer). Using a rubber spatula, gently fold in the Cool Whip until incorporated. Refrigerate until ready to assemble the cake.

Cut the angel food cake in 1" slices with a serrated knife, using in a sawing motion. Then tear the slices into bite size pieces.

Assemble the cake:

Place about one third of the cake cubes in the bottom of a large trifle bowl, punch bowl, or similar serving bowl.
Next, cover the cake cubes with about a third of the cream cheese mixture.
Then layer a third of the sliced (fresh) strawberries on top.
Repeat layers until all ingredients are used up (or until bowl is full).

Garnish the top with a thinly sliced fan-shaped fresh strawberry and chopped pecans, if using. Refrigerate until serving time.