Angel Food Cake Trifle Recipe

Blueberry Sauce:

1. In a medium saucepan whisk together granulated sugar and cornstarch. Mix in water and lemon juice. Add in frozen blueberries.

2. Bring mixture to a boil over medium-high heat, whisking frequently. Allow mixture to boil for about 2 minutes until thickened.

3. Let cool then chill completely. To speed up chilling, place it in a bowl in the freezer and stir about every 5 minutes until cold.

Cheesecake Topping

1. In a medium chilled mixing bowl whip heavy cream using an electric hand mixer until stiff peaks form.

2. In a separate large mixing bowl whip cream cheese, vanilla, and powdered sugar using a hand mixer until smooth and slightly fluffy. Fold whipped cream mixture into cream cheese mixture.

To Assemble:

1. Gently cut angel food cake into small cubes using a serrated knife. Divide half of the angel food cake cubes among cups.

2. Place cheesecake topping in a piping bag fitted with a large round tip and pipe half of the cheesecake filling over angel food cake layer.

3. Top with 1 to 2 spoonfuls of blueberry sauce then repeat layering once more. Garnish with mint if desired and serve immediately.