Great Dessert Recipe

Ok, I can't have this anymore, but some of y'all can. Only thing I might change on this is that I might make it with pound cake instead of Angel food, but you could probably use any cake you want. Maybe even TWINKIES??????

~Strawberry Cheesecake Triffle~
2 (8 ounce) bars cream cheese, softened
2 cups confectioners’ sugar
1 cup regular or lower-calorie sour cream
1 teaspoon EACH pure vanilla extract AND pure almond extract
2 quarts fresh strawberries, quickly rinsed in cool water, patted dry on paper towels, stemmed, thinly sliced
3 tablespoons sugar
1 (12-ounce) container Cool Whip or 1/2 pint heavy cream (whipped with 2 tablespoons sugar and 1 teaspon vanilla)
1 angel cake, torn into bite-size pieces (homemade or storebought)
Additional Cool Whip for the top
Whole strawberries, cut into fan-shapes
Fresh mint leaves
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In large bowl, blend together cream cheese and powdered sugar until smooth.Stir in sour cream, vanilla and almond extracts. Set aside. Combine strawberries with sugar and set aside.Fold Cool Whip into cream cheese mixture.Fold angel food cake gently into the Cool Whip mixtureIn a large glass serving bowl, layer in this order:1/3 of the strawberries, 1/2 cake & cream mixture, 1/3 strawberries then the remaining cake & cream mixture.Add the remaining strawberries to the top.Top with extra Cool Whip, if desiredDecorate with fan-shaped berries and mint leavesCover and chill at least one hour.
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Notes:
Try mixing regular flavor Cool Whip with Strawberry-flavored Cool Whip.Substitute heavy whipped cream for the Cool Whip, if desiredUse fresh blueberries or peaches in place of strawberries.Krogers makes a delicious sour cream-flavored angel food cake that is good in this dessert.