2 8 oz pkgs cream cheese, very soft (light kind is fine, but not fat-free)
2 cups powdered sugar
1 cup sour cream (I use light)
1 tsp vanilla
1/2 to 1 tsp almond extract (I use 1 tsp)
1/2 pint whipping cream, whipped with 1 tsp vanilla, 1/2 tsp almond extract and 1 Tbsp granulated sugar
1 angel food cake (make your own or just buy one from the grocery store) torn into pieces
Cream together cream cheese and powdered sugar until very smooth. Add sour cream and extracts, then fold in the whipped cream mixture. Fold gently until smooth, trying not to lose the volume. Next, fold in the angel food cake pieces, then layer in the clear glass trifle bowl with your choice of sweetened fruit. Be sure to drain the juices off the fruit quite well so the trifle does not become a puddle of juices.