¼ cup sugar
¼ cup fresh lemon juice
¼ teaspoon almond extract
1 pre-made angel food cake cut into 1-inch cubes
1 tub of Cool Whip
2 pints blueberries, hulled and sliced
2 pints strawberries
Heat ¼ cup sugar, lemon juice and ¼ cup water in a saucepan over medium-high heat, stirring until the sugar dissolves. Remove from the heat and stir in the almond extract. Brush all sides of the angel food cake with syrup. Cut cake into 1-inch cubes. Arrange half of the cake cubes at the bottom of a 13-cup trifle dish. Sprinkle evenly with blueberries. Dollop half of the tub of Cool Whip over blueberries and gently spread. Top Cool Whip with a layer of sliced strawberries. Layer remaining cake cubes on top of strawberries, then sprinkle with more blueberries, and top with remaining Cool Whip. Finish the top with the remaining blueberries and strawberries. Arrange them in a decorative pattern if you wish. Cover dish, and refrigerate for at least an hour before serving. Makes 8-10 servings.