Layered Strawberry Cheesecake Bowl (Cindy Pollard)
By LADONMANK
Rate this recipe
0/5
(0 Votes)
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
Details
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.
You'll also love
- Zucchini-Artichoke Casserole 0/5 (0 Votes)
- Crab Stuffed Steak With a... 0/5 (0 Votes)
- Masa Onion Rings 0/5 (0 Votes)
- Slow-Roasted Pork Shoulder with... 0/5 (0 Votes)
- BLUEBERRY FLUFF 0/5 (0 Votes)
- Raspberry Cheese Ball 0/5 (0 Votes)
- Strawberry balsamic soup 0/5 (0 Votes)
Review this recipe