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Layered Strawberry Cheesecake Bowl

Prep Time:

20 min

Total Time:

4 hr 20 min

Makes:

What You Need!

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

Make It!

COMBINE berries and sugar. Refrigerate until ready to use. Beat cream cheese with mixer until creamy. Gradually beat in milk.

ADD pudding mix; mix well.

BLEND in 1-1/2 cups Cool Whip. Spoon half into 2-1/2- L bowl.

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

MELT chocolate; drizzle over trifle. Top with remaining Cool Whip.

Kraft Kitchens Tips

Special Extra

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

Substitute

Prepare as directed using Baker's Premium 70% Cacao Dark Chocolate.

K:56221v1ec:113009

(16)

Rated

by bethpoelman on 11/3/2009
" I have made this recipe a few times now. It is always a hit! This has been the year of weddings for me. I made this for 3 wedding showers instead of a cake. Talk about a crowd pleaser!"

See All Ratings and Comments

Serving Size = 2/3 cup (175 mL)

Nutritional Information

Calories

210

Total fat

11 g

Saturated fat

7 g

Cholesterol

30 mg

Sodium

320 mg

Carbohydrate

23 g

Dietary fibre

1 g

Sugars

15 g

Protein

5 g

Vitamin A

10 %DV

Vitamin C

35 %DV

Calcium

8 %DV

Iron

4 %DV