Layered Strawberry Cheesecake Bowl
makes 14 servings, 2/3 cup (175 mL) each
3 cups sliced fresh strawberries
3 Tbsp. sugar
2 pkg. (250 g each) Philadelphia Light Brick Cream Cheese Spread, softened
1-1/2 cups cold milk
1 pkg. (4-serving size) Jell-O Vanilla Fat Free Instant Pudding
2 cups thawed Cool Whip Light Whipped Topping, divided
2 cups frozen pound cake cubes (1 inch)
1 square Baker's Semi-Sweet Chocolate
1 COMBINE berries and sugar. Refrigerate until ready to use. Beat cream cheese spread in large bowl 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 a trifle bowl.
2 TOP with cake, berries and remaining cream cheese mixture. Refrigerate 4 hours.
3 MELT chocolate; drizzle over trifle. Top with remaining Cool Whip.
* you can cube some angelfood cake and layer in this!
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