Layered Strawberry Cheesecake Bowl (Cindy Pollard)

By LADONMANK

Ingredients

• 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 Vanilla Flavor Instant Pudding 2 cups thawed COOL WHIP LITE Whipped Topping, divided
• 2 cups frozen pound cake cubes (1 inch)
• 1 square BAKER'S Semi-Sweet Chocolate

Preparation

Step 1

COMBINE berries and sugar. Refrigerate until ready to use. Beat cream cheese 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-qt. bowl.



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



MELT chocolate; drizzle over trifle. Top with remaining COOL WHIP.