INGREDIENTS:
1 (12-ounce) round angel food cake
1 quart fresh or frozen strawberries, sliced
1 cup amaretto
3 Tablespoons sugar
8 ounces cream cheese, softened
1/2 cup confectioners' sugar
1 cup amaretto
1 teaspoon vanilla extract
16 ounces whipped topping
1/2 cup sliced almonds
TO PREPARE:
Slice the cake horizontally into 3 equal layers. Combine the strawberries, 1 cup liqueur and sugar in a bowl and mix gently. Chill, covered, in the refrigerator. Beat the cream cheese and confectioners' sugar in a mixing bowl until creamy. Add 1 cup liqueur and vanilla and beat until blended. Add 8 ounces of the whipped topping gradually and beat at low speed until smooth. Add the remaining 8 ounces whipped topping and beat until smooth.
Arrange 1 layer of the cake in the bottom of a round trifle dish. Spoon 1/3 of the strawberry mixture over the cake, allowing the juice to soak into the cake. Spread with 1/3 of the cream cheese mixture. Layer the prepared layers with the remaining cake layers, remaining strawberry mixture and remaining cream cheese mixture 1/2 at a time. Sprinkle with the almonds. Chill, covered, until serving time. Seasonal fruits such as mangoes, kiwifruit, blueberries and raspberries may be substituted for the strawberries, or a combination of the fruits may be used for additional color.
