Strawberry cheesecake Bowl

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 cupsfrozen pound cake cubes (1 inch)

1 squareBaker's Semi-Sweet Chocolate

Make It

1 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.

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

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

kraft kitchens tips

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.

Recipe from http://www.kraftcanada.com/en/recipes/layered-strawberry-cheesecake-bowl-113009.aspx