Ingredients
1 package (16 ounces) angel food cake mix2 packages (8 ounces each) cream cheese, softened2 cups confectioners’ sugar1 cup sour cream1 teaspoon vanilla extract1 carton (12 ounces) frozen whipped topping, thawed2 cans (16 ounces each) whole-berry cranberry sauce2 tablespoons sugar2 to 3 teaspoons grated orange zestFresh cranberries or mint, optional
Preparation
Prepare, bake and cool angel food cake according to package directions. Cut into 1-in. cubes; set aside. In a large bowl, combine cream cheese, confectioners’ sugar, sour cream and vanilla; beat until smooth. Fold in whipped topping. In a bowl, combine the cranberry sauce, sugar and orange zest.
In individual parfait glasses or a 3-qt. trifle bowl, layer half of the cake cubes, cranberry mixture and whipped topping mixture. Repeat layers. Refrigerate until serving. Garnish with cranberries and mint if desired.
