This is a great multipurpose recipe. You can use the "fluff" as I call it, on any type of fruit: rasberries, blackberries, strawberries, blueberries, pineapple, oranges, etc. It's light tasting and even great in the winter with frozen berries mixed with sugar. Preparation time varies depending on if you use frozen fruit or cut fresh fruit. Makes a great presentation with little effort.

Ingredients

12 serv.

angel food cake, cubed1
cream cheese↗2
(8 ounce) packages
powdered sugar↗2 cups
powdered sugar, divided (depending on fruit)↗4 -7 tablespoons
sour cream↗1 cup
vanilla extract, divided↗1 1⁄2 teaspoons
almond flavoring↗1⁄4 teaspoon
whipping cream↗1 pint
(2 cups)
berries or fruit, rough chopped2 quarts

Step-by-step instructions

1
Cube angel food cake with a serrated knife. It's easier if you handle the knife lightly so you don't crush the cake.
2
Cream together the cream cheese, powdered sugar, 1/2 teaspoon vanilla extract and almond flavoring.
3
Add the sour cream to the cream cheese mixture and blend thoroughly.
4
In a separate bowl add 4 tablespoons powdered sugar to the whipping cream. Whip until soft peaks form. This step works best if you chill the whisk and metal bowl ahead of time.
5
Mix the whipped cream into the cream cheese mixture until thoroughly combined.
6
Clean and rough chop the fruit as is necessary. Mix it with 3 tablespoons powdered sugar or to taste.
7
Layer angel food cake with cream cheese "fluff" and berries or fruit.

Source: food.com

Original recipe ↗

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