Raspberry Angel Trifle

🧂 Ingredients

• 8 oz. pkg. cream cheese

  softened
• 1 cup confectioners' sugar

  (powdered sugar)
• 16 oz. container Cool Whip

  or other non-dairy whipped topping, divided use
• 16 oz. Angel Food Cake

  cut into cubes
• 42 oz. can raspberry pie filling

  (two 21-oz. cans)

Instructions

• 1 In a large mixing bowl, beat cream cheese and confectioners’ sugar until smooth.
• 2 Gently fold in half of the whipped topping and all of the cake cubes.
• 3 Spread mixture evenly into an ungreased 8×12” or a 9×13” glass baking dish.
• 4 Top with both cans of raspberry pie filling.
• 5 Cover and refrigerate at least two hours before cutting into squares. 
• 6 TO MAKE IN A TRIFLE DISH: Spread half of the angel food cake mixture into a
  trifle dish.
• 7 Spoon one can of raspberry pie filling over top.
• 8 Spread remaining angel food cake mixture on top of the raspberry pie filling.
• 9 Top with remaining can of raspberry pie filling.
• 10 Spoon remaining whipped topping in center of the trifle dish leaving at least a
  two-inch border around the outside edge.
• 11 Sprinkle with fresh raspberries, if desired.
• 12 Refrigerate at least two hours, or until ready to serve.

Nutrition Info