Triple Berry Angel Food Cake Trifles

Yield: 8 servings

Ingredients:
For the triple berry sauce:

• 2 cups frozen Wyman’s Triple Berry
• 3 tablespoons granulated sugar
• 1/4 cup water plus 2 teaspoons, divided
• 1/2 teaspoon lemon zest
• 2 teaspoons cornstarch

• 12 ounces cream cheese, softened at room temperature
• 2/3 cup powdered sugar
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups heavy cream
• 1/2 angel food cake, store-bought or homemade, cut into 1-inch cubes
• Fresh mint, for garnish

1. In a medium saucepan, bring frozen berries, sugar and 1/4 cup of water to a boil. Whisk together cornstarch and the remaining 2 teaspoons of water in a small bowl. Add the cornstarch mixture to the saucepan, and cook for about 2 minutes, until thickened. Allow to cool completely.

1. In a large bowl, beat together the cream cheese and powdered sugar until smooth and creamy. Add the vanilla extract and beat to combine.
2. In a medium bowl, whisk the heavy cream until medium peaks form. Gently fold whipped cream into the cream cheese mixture.
3. Divide half of the cubed angel food cake between 8 glasses. Top with half of the cream cheese and half of the triple berry sauce. Repeat layers with remaining ingredients and garnish with fresh mint. Serve immediately.