1-8 oz package of cream cheese, softened
1-14 oz can sweetened condensed milk
1-12 oz container frozen whipped topping, thawed
1/2 teaspoon almond extract (optional, gives it a super sweet flavor)
1-13 oz prepared angel food cake
2-21 oz cans cherry pie filling
In a medium bowl, combine cream cheese and sweetened condensed milk. Beat with an electric mixer until smooth. Stir in 1/2 of whipped topping and almond extract.; set aside.
Tear angel food cake into 1" pieces in bottom of trifle bowl. Spoon 1/3 of cream cheese filling over cake, and top with 1/3 of pie filling. Repeat layers twice more. Spread remaining whipped topping over top of trifle, sealing to edges. Garnish with additional pie filling and some sort of nuts, (almonds or pecans), if desired.
1 stick melted butter
1 cup sugar
2 well beaten eggs
1 cup shredded coconut
2 cups chopped pecans
1 teaspoon of vanilla
1-9" unbaked pie shell
Mix all ingredients together, pour into 9" unbaked pie shell. Bake at 350 degrees for 30-35 minutes. Do not overcook. When it is done, take out of oven and let it cool on counter.
Optional: Serve warm, with a scoop of ice cream.
1 cup shortening
2 cups sugar
1 stick butter
5 eggs, separated
1 tablespoon vanilla
1 cup buttermilk
2 cups all-purpose flour
1/2 teaspoon soda
2 cups grated coconut
1 cup chopped pecans
Cream shortening and sugar well. Add butter and beat until fluffy. Add egg yolks one at a time. Add vanilla and buttermilk alternately with dry ingredients. Mix well. Add coconut and nuts. Fold in beaten egg whites. Pour into three 9" greased and floured cake pans. Bake at 350 degrees for about 25 minutes, cool.
Cream Cheese Filling and Frosting
2-8 0z cream cheese, softened
7 cups confectioners' sugar
3/4 cup butter
1 tsp butter
Whip together all ingredients until creamy and thick. Spread between layers, top and edges. Optional: Top with pecans.
Personal note: I thin the mixture just a very little, with buttermilk. Spreads on cake better!
Seize the moment. Remember all those women on the Titanic who waved off the dessert cart. ~Erma Bombeck