Blackberry Angel Trifle

🧂 Ingredients

• 8 oz. block cream cheese

  softened
• 1 cup powdered sugar
• 16 oz. container Cool Whip

  divided use
• 16 oz. Angel Food Cake

  cut into one to one-and-a-half-inch cubes
• 42 oz. blackberry pie filling

  (two 21-oz. cans)
• 6 to 10 fresh blackberries

  if desired

Instructions

• 1 FOR A 9X13" GLASS BAKING DISH:
• 2 Cut Angel Food Cake in half horizontally; then cut each layer in half until you
  have 1 to 1 1/2 inch-wide sections.
• 3 Cut each section into one-inch cubes; set aside. 
• 4 In a large mixing bowl, beat cream cheese and confectioners’ sugar until smooth.
• 5 Add 8-ounces of Cool Whip and beat again.
• 6 Stir in Angel Food Cake cubes.
• 7 Spread mixture evenly into an ungreased 9×13” glass baking dish.
• 8 Top with both cans of blackberry pie filling.
• 9 Spread additional Cool Whip on top of the blackberry pie filling leaving a
  two-to-three-inch border around the outside of the dish.
• 10 If desired, sprinkle some fresh blackberries and raspberries over top.
• 11 Cover and refrigerate at least two hours before cutting into squares. 
• 12 TO MAKE IN A TRIFLE DISH: 
• 13 Spread half of the angel food cake mixture into a trifle dish.
• 14 Spoon one can of blackberry pie filling over top.
• 15 Spread remaining angel food cake mixture on top of the blackberry pie filling.
• 16 Top with remaining can of blackberry pie filling.
• 17 Spoon remaining whipped topping in center of the trifle dish leaving at least a
  two-inch border around the outside edge.
• 18 Sprinkle with fresh blackberries and raspberries, if desired.
• 19 Refrigerate at least two hours, or until ready to serve.

Nutrition Info