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Recipe submitted by Carol Forcum.

Berry Cheesecake Trifle

2 (8-ounce) packages low fat cream cheese
1 cup powdered sugar
1 cup low fat sour cream
1/4 teaspoon vanilla extract
1/2 teaspoon almond extract
1 (12-ounce) container frozen low-fat whipped topping, thawed
1 angel food cake, torn into bite sized pieces
1 1/2 quarts fresh strawberries, sliced
1 1/2 quarts fresh blueberries
3 tablespoons granulated sugar

1. In large bowl, cream together cream cheese and powdered sugar; add sour cream, vanilla, and almond extract. Set aside.
2. Fold whipped topping into cream cheese mixture. Add cake pieces and fold lightly, set aside.
3. Combine strawberries and sugar.
4. Layer in large glass bowl starting with strawberries, then cake pieces, then blueberries. Continue layering until finished, 3 or 4 layers is good (depends on your bowl). Finish with berries on top and garnish with additional whipped topping if you want. Cover and chill well. Garnish with additional strawberries and blueberries just before serving, if desired.

Makes 24 servings.

Note from Carol: "I prefer using low fat cream cheese, sour cream, and whipped topping instead of fat-free. I much prefer the taste, but if you like, fat free may be used. Or you may use half of each. I prefer to bake the angel food cake (instead of buying one) because it is much softer and lighter. I usually use a mix. This trifle may be made with all strawberries, all blueberries, and it is good with fresh peaches. A peaches and blueberry mixture is good too."