Ingredients

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
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 

Just Follow Our Simple Steps

1) Combine berries and sugar.
Refrigerate until ready to use. Beat
cream cheese spread with mixer until
creamy. Gradually beat in milk.

2) Add pudding mix; mix well.

3) Blend in 11⁄2 cups Cool Whip. Spoon
half into 21⁄2-L bowl.

4) Top with cake, berries and remaining
cream cheese mixture. Refrigerate
4 hours.

5) Melt chocolate; drizzle over dessert.
Top with remaining Cool Whip.

6) Special extra: Melt 1 additional chocolate
square. Dip 5 strawberries in chocolate,
letting excess drip off. Refrigerate 30 min.
Use to garnish dessert.