I made this yummy dessert for Mother’s Day and brought it to my Mom’s house to share. It was truly delicious. I really liked it, but thought it could use something else to make it even better. I made it again for an event later in the week and added some sherry over the pound cake and served it in a 9×13 pan so it could be served a little easier. Adding the sherry made the pound cake more moist and gave it that extra sweetness it needed. So, give it a try and enjoy! You won’t be disappointed.
(Note: I don’t typically use lite anything, so if you tried the one I made and liked it just know that I used the real thing.)
Layered Strawberry Cheesecake Bowl (recipe from KraftFoods.com)
3 cups sliced fresh strawberries
3 Tbsp. sugar
2 pkg. (8 oz. each) PHILADELPHIA 1/3 Less Fat 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
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| COMBINE berries and sugar; refrigerate until ready to use. Beat cream cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. |
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| BLEND in 1-1/2 cups COOL WHIP. Spoon half into 2-1/2-qt. bowl |
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| TOP with layers of cake, berries and remaining cream cheese mixture. Refrigerate 4 hours |
That looks great and I agree the real stuff is always better. I will have to try it later this summer.