Pineapple Cream Cheese Trifle

1Preheat the oven to 350°F (175°C).

2Prepare the angel food cake mix (1 box) according to the package instructions and bake in a 9x13-inch baking dish. Once baked, let it cool completely before cutting into cubes.

3In a saucepan, combine the evaporated milk (1 can), sweetened condensed milk (1 can), sugar (1 cup), and beaten eggs (4). Cook over low heat, stirring constantly, until the mixture thickens to a custard-like consistency. Remove from heat and let it cool.

4In a mixing bowl, beat the heavy whipping cream (1 cup) until stiff peaks form. In a separate bowl, mix the cream cheese (8 oz), vanilla (1 tsp), and a pinch of salt until smooth. Gently fold the whipped cream into the cream cheese (8 oz) mixture.

5To assemble the trifle, layer the cubed angel food cake (1 box), pineapple (drained), cream cheese (8 oz) mixture, and custard in a trifle dish or glass bowl. Repeat the layers until all ingredients are used, finishing with a layer of the cream cheese (8 oz) mixture on top.

6Chill the trifle in the refrigerator for at least 2 hours to allow the flavors to meld together.

7Before serving, toast the almond slices (½ cup) in a dry skillet until lightly golden. Sprinkle the toasted almonds over the top of the trifle for a crunchy finish.

8Enjoy this indulgent Pineapple Cream Cheese (8 oz) Trifle with friends and family!