Take the time to make this Blackberry & Cream Angel Food Cake Dessert if you have anyone (including yourself) that you love. It’s amazingly simple and delicious. I made this last week but my pictures turned out horrible. These pictures aren’t that much better but I need to get this out to you.
I made this dessert in my trifle bowl. You can use any bowl you’d like. I just pretty much own every dish and tool that you should have in a kitchen.
Servings |
-12 servings
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Ingredients
Blackberry Filing
- 18 oz fresh blackberries
- 2 TBS sugar
- 2/3 cup water
- 1 tsp lemon juice
- 2 TBS corn starch
Angel Food Cake and Cream Filling
- 1 Angel Food Cake, made according to package instructions, cubed store bought works too
- 16 oz cream cheese, at room temperature
- 2/3 cup half-and-half
- 2/3 cup sugar
Whipped Topping Filling
- 1 1/2 cups heavy cream cool whip topping would easily work too
- 3 TBS powdered sugar
Ingredients
Blackberry Filing
Angel Food Cake and Cream Filling
Whipped Topping Filling
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Instructions
Blackberry Filling
- In a medium saucepan, combine blackberries, sugar, water and lemon juice and stir. Bring to boil and simmer for 5 minutes. After 5 minutes, add cornstarch and simmer for an additional 2 minutes. When done, remove from heat and bring to room temperature.
Angel Food Cake and Cream Filling
- Cube Angel Food cake to small 1-2 inch pieces and set aside.
- With an electric mixer, combine cream cheese, sugar and half-and-half. Mix until combined and creamy. To bowl, add cubes of cake and stir to combine. Set aside.
Whipped Topping Filling
- Using an electric mixer, whip together heavy cream and powdered sugar until stiff peaks form.
Assembling Dessert
- Using a trifle dish or glass bowl, add half of the angel food cake mixture to bottom of bowl. Top with half of the blackberry filling then half of the whipped topping mixture. Repeat layers, once each.
- Refrigerated covered for at least two hours, up to 24 hours. Serve chilled.
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