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)

Scrumptious Apple-Pecan Cheesecake

Scrumptious Apple-Pecan Cheesecake
By: Kraft Philadelphia

1 cup Honey Maid graham cracker crumbs
¾ cup finely chopped pecans, divided
3 Tablespoons granulated sugar
1 teaspoon ground cinnamon, divided
¼ cup (1/2 stick) butter, softened

2 pkg (8oz each) cream cheese, softened
½ cup granulated sugar
½ teaspoon vanilla
2 eggs

1/3 cup granulated sugar
4 cups thin peeled apples slices (best if using firm Granny Smith or McIntosh apples)

Heat oven to 325 degrees

Mix crumbs, ½ cup nuts, 3 Tablespoons sugar, ½ teaspoon cinnamon and butter; press onto bottom of 9-inch springform pan. Bake 10 minutes.

Beat cream cheese, ½ cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

Mix 1/3 cup sugar and remaining cinnamon in large bowl. Add apples; toss to coat. Spoon over cream cheese layer; sprinkle with remaining nuts.

Bake 1 hour 15 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate overnight.

Makes 12 servings