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Paula Deen's Cherry Cheese Trifle


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Rate this recipe 4.4/5 (11 Votes)


  • 1 (8 ounce) packages cream cheese, softened
  • 1 (14 ounce) cans sweetened condensed milk
  • 1 (12 ounce) containers frozen whipped topping, thawed and divided
  • 1/2 teaspoon almond extract
  • 13 ounces angel food cake
  • 2 (21 ounce) cans cherry pie filling


Adapted from


Step 1

In a medium bowl, combine cream cheese and sweetened condensed 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.nnPlace 1/3 of cake pieces in 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.


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