Layered Strawberry Cheesecake Bowl

Layered Strawberry Cheesecake Bowl
By: Kraft Philadelphia

3 cups sliced fresh strawberries
3 Tablespoons granulated sugar
2 pkg (8oz each) Philadelphia Neufchatel Cheese (low-fat cream cheese), softened
1 ½ cups cold milk
1 pkg (3.4oz) Jello-O Vanilla flavor instant pudding
2 cups thawed Cool Whip LITE whipped topping, divided
2 cups frozen pound cake, cut into 1 inch cubes*
1 square Baker’s semi-sweet chocolate

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.

Blend in 1 ½ cups Cool Whip LITE. Spoon half into 2 ½ quart serving bowl.

Top with layers of cake, berries and remaining cream cheese mixture. Refrigerate 4 hours.

Melt chocolate; drizzle over trifle. Top with remaining Cool Whip LITE. Garnish with chocolate-covered strawberries just before serving if desired.

*You will need about half of a 10.75oz pkg pound cake to get the 4 cups cake cubes needed to prepare this recipe*

Makes 14 servings (2/3 cup each)