Saturday, April 2, 2011

Layered Strawberry Cheesecake Bowl

This trifle is my go-to, never fail recipe.  It's absolutely perfect for ... potlucks, bridal showers, baby showers, work parties, basically any type of get-together that calls for dessert (and I can't really think of any kind of party that doesn't need dessert.) I've made it too many times to count, I've given the recipe out too many times to count & I've raved and raved about it too many times to count. Enough said.

The last appearance this trifle made was at our street "soup" party last week.  I purposely hadn't made it all winter, because I had made it so much I felt like this recipe needed a little break.  I think I had two bites of soup at the party & two bowls of this dessert.  Yes, two bowls...there were witnesses.  Hopefully I've talked you into it*

{Layered Strawberry Cheesecake Bowl}
recipe compliments of Kraft Food & Family Magazine
3 cups sliced strawberries
3 tablespoons sugar
2 packages neufchateal cream cheese; softened
1 1/2 cups cold milk
1 package {3.4 oz} instant vanilla pudding
2 cups thawed Cool Whip; divided
2 cups frozen pound cake cubes
Hershey's Chocolate
Combine berries & sugar.  Refridgerate.
Beat cream cheese with mixer until creamy.  Gradually beat in milk.  Add pudding.  Mix well.  Fold in 1 1/2 cups Cool Whip. 

*Use a glass trifle bowl.  Spoon 1/2 of cream cheese mixture into bowl.  Top with cake, berries & remaining cheese mixture.  Spoon rest of Cool Whip into center.  Drizzle with Hershey's Chocolate & garnish with sliced strawberry.  Refridgerate for 4 hours prior to serving. 

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