Layered Strawberry Cheesecake Trifle

I made this dessert for a meeting the other night and it was a hit. It is featured on the cover of the spring edition of Kraft Food and Family.



What You Need!

3 cups sliced fresh strawberries
3 Tbsp. sugar
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1-1/2 cups cold milk
1 pkg. (3.4 oz.) JELL-O Cheesecake Flavor Instant Pudding
2 cups thawed COOL WHIP Whipped Topping, divided
2 cups frozen pound cake cubes (1 inch)
1 square BAKER'S Semi-Sweet Chocolate



Combine berries and sugar; refrigerate until ready to use.


Beat cream cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well.














Blend in 1-1/2 cups COOL WHIP. Spoon half into 2-1/2-qt. bowl.













Top with layers of cake, berries and remaining cream cheese mixture.














Melt chocolate and drizzle on top with spoon. Top with remaining Cool-Whip and a chocolate dipped strawberry for garnish. Refrigerate 4 hours.


(Note to those who were at the meeting---- I used Angel Food Cake instead of pound cake as I like the "lightness" of Angel Food cake better)

You can bet THIS one will be on the dessert table at Easter!

Enjoy!
~plowgirl

Comments

Anonymous said…
A friend of mine makes this (minus the chocolate) for every gathering. She made one especially for me after the baby was born- I ate the WHOLE thing!

Strawberries...cream cheese... say no more - I am THERE.
Anonymous said…
This comment has been removed by a blog administrator.

Popular posts from this blog

Dad's Pietenpol Dream - A Reality

Sixteen years ago

A day in the life......................