Strawberry Cheesecake Trifle


1 pound strawberries, sliced
3/4 cup powdered sugar, divided
8 ounces cream cheese, softened
1/4 cup International Delight French Vanilla Creamer
1/2 Angel Food Cake, diced into bite sized pieces
optional toppings: whipped cream and fresh strawberries

Add sliced strawberries to a medium bowl. Sprinkle 1/4 cup powdered sugar over the top. Stir until completely combined. If you have any lumps keep stirring they will dissolve. Set aside.

In a large bowl, using an electric mixer, beat cream cheese until light and fluffy. Add remaining 1/2 cup powdered sugar a little at a time until the cream cheese completely combines with the sugar. With the mixer on low, add creamer a little at a time. Beat until it combines and add more. Continue beating until cheesecake filling is light and fluffy. Set aside.

Set out 4 pint size mason jar. Fill 1/8 of the angel food cake in each jar, top with 1/8 of the strawberry glaze. Top with 1/8 of the cheesecake filling. Repeat.

Refrigerate until ready to serve or serve immediately. Top each trifle with whipped cream and a strawberry, if desired.

Serve and enjoy.
DONNA'S NOTES: Will keep for several days, covered in the fridge. 

Recipe developed by Donna Elick - The Slow Roasted Italian
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