Blueberry Angel Food Cake Mini Trifles

Angel food cake layered with blueberry compote and cheesecake topping. Garnished with mint leaves.

Yield: 1 Serving

INGREDIENTS

• 1 portioned slice Sara Lee® Angel Food 8″ Round No Fat Bundt Cake
• 1/2 cup creamy whipped cheesecake topping
• 1/4 cup blueberry compote
• Fresh mint leaves

DIRECTIONS

1. Thaw angel food cake and cut into 1-inch cubes.
2. Layer half of  the cake cubes into an individual trifle dish.
3. Top cake with 1/4 cup cheesecake topping.
4. Top with 2 tablespoons blueberry compote.
5. Repeat layers.
6. Garnish with fresh mint leaves.