Blueberries & Cream Cake Trifle

Directions

1. Step 1
   CREAM CHEESE LAYER: Using hand mixers or in a stand mixer, whip together the cream cheese and sugar until smooth and creamy, about 2-3 minutes. Add in the evaporated milk and mix until smooth.

2. Step 2
   ANGEL FOOD CAKE: Remove cake from packaging. Slice into 1-inch thick slices. Cut each slice into small 1-inch cubes and then add cubes into the cream cheese mixture. Gently fold the cake cubes into the cream mixture until well coated.

3. Step 3
   WHIPPED CREAM: Combine heavy cream, powdered sugar, and vanilla extract (if using) in the base of a stand mixer fitted with a whisk attachment. Mix on slow until sugar is incorporated and then increase the speed to medium-high and beat, watching closely, until soft peaks form.

4. Step 4
   ASSEMBLY: In a trifle dish or 9x13-inch dish, spread 1/2 of the cake mixture along the bottom. Top with 1/2 of the can of blueberry fruit filling. Smooth 1/2 of the whipped cream on top. (Don't worry about it looking perfect or pretty, it will be a bit messy!)

5. Step 5
   ASSEMBLY CONT.: Repeat the layers: remaining cake mixture, remaining blueberry fruit filling, and remaining whipped cream. Cover tightly and chill for at least 2 hours and up to 24 hours.

6. Step 6
   SERVE: Cut into squares and serve or refrigerate (covered) until ready to serve. To get clean slices, run a knife under hot water for a few seconds, wipe to dry, make 1 slice, and repeat. Use a metal spatula to remove bars and serve.

Angel Food Cake: To keep things easy (while still tasty!), grab a premade angel food cake from the bakery-section of your grocery store. If you aren't able to find one, you can grab a boxed mix and prepare the angel food cake before proceeding with this recipe. Another alternative is to make your own. Whatever you choose to use, we're looking for a fresh cake and about 6-1/2 to 7 cups of cake cubes -- any more than that and the trifle will seem dry.