Monday, 5 March 2012

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

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

Dip 5 additional strawberries in chocolate; let excess drip off. Refrigerate 30 min. Use to garnish dessert.
Prepare using Baker's Premium 70% Cacao Dark Chocolate.

Recipe from

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