Very Berry Cheesecake Trifle
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2 packages (8 ounces each) fat-free cream cheese
3/4 cup powdered sugar
1 teaspoon vanilla, butter and nut extract (this is one extract), OR 1 teaspoon almond extract
1 container (8 ounces) fat-free frozen whipped topping, thawed
1 angel food cake (10-1/2 ounces), cut into bite-size pieces
1 can (21 ounces) strawberry pie filling
1 can (21 ounces) blueberry pie filling
In a large bowl with mixer on low speed, beat cream cheese, sugar and extract for 2 minutes. Add whipped topping and blend with a spatula. Stir in cake pieces and set aside.
Using a large glass bowl, spread strawberry pie filling evenly over bottom of bowl, then spread all of cream cheese/cake mixture over top of pie filling. Spread blueberry filling on top of this. Refrigerate until serving time. Serves approximately 15.