Today’s your day, Mom! I rarely indulge in cakes, especially cheesecake.At my age, this could be adangerous venture but I recently got a recipe form Kraft Foods that was off the chart amazing and I didn’t feel aweful about putting a spoonful of this delicious low-cal and “healthy” ( I say this b/c it has fresh fruit, whether it is healthy or not, I really don’t know) dessert.
Here is a sweet dish that is sure to put a smile on your face and make you feel like a kitchen goddess!
So go ahead
Share ‘em with your family (or indulge by yourself), then wait for the “all clear” that the kitchen is clean.
LAYERED STRAWBERRY CHEESECAKE BOWL (courtesy KRaft News)
What You Need
3 cups sliced fresh strawberries
3 Tbsp. sugar2pkg.
(8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
1-1/2cups cold milk1pkg.
(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)
COMBINE berries and sugar. Refrigerate until ready to use. Beat Neufchatel 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.
1 square BAKER’S Semi-Sweet Chocolate
Want more recipes? Sign-up for the Kraft Newsletter