Shelly's Recipe

*CHERRY CHEESE ANGEL TRIFLE*

Category: Trifles

1 prepared box angel food cake
2 cans cherry pie filling
16 oz frozen whipped topping, thawed
1/2 cup powdered sugar
2 tsp vanilla
1 16-oz container of low-fat ricotta cheese, pulsed smooth
1 to 4 tbsp milk, as needed

Prepare angel food cake as directed on box and cool completely. Cut into small squares. Set aside.

Pulse ricotta with vanilla and a few tbsp of milk until completely smooth and creamy. Add powdered sugar, blending well. Fold cheese mixture into defrosted whipped topping.

Place half the angel food cake squares into large trifle bowl or fancy glass bowl. Layer on 1 can of pie filling and half the ricotta cheese whipped topping mixture. Repeat the process with the cake, pie filling, and ending with the cheese whipped topping mixture. Refrigerate several hours or overnight. Serves 24