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Layered Strawberry Cheesecake Bowl

Prep Time:

20 min

Total Time:

4 hr 20 min

Makes:

14 servings, 2/3 cup (175 mL) each

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 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

Make It!

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 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 additional strawberries in chocolate; let excess drip off. Refrigerate 30 min. Use to garnish dessert.

Substitute

Prepare 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