I cannot believe I held on to this recipe for a year before making it. I saw it in Kraft Food & Family and tore it out to try, but never made it, because I didn’t think it would be that good. Boy was I wrong! I finally made it for an Easter celebration this year and was so surprised when people started asking about it after trying it. I hadn’t yet tasted it myself so I got some and couldn’t believe how light yet delicious it tasted. It’s one of those recipes where nothing in it is real spectacular, but when its put all together it taste strawberry-cheesecake like or some say kind of similar to strawberry shortcake. Don’t worry this sounds fancy, but its real easy to make.
I have the Pampered Chef trifle dish, which makes this so easy to travel with since it comes with a lid for the trifle dish. I highly recommend it:) You can also easily find a trifle dish for $10-15 at Walmart.
Strawberry Cheesecake Trifle
3 cups of strawberries
3 T. sugar
2 package of cream cheese (8oz each)
1 1/2 cups of milk
1 package of vanilla instant pudding (3.4 oz)
1 container of Cool Whip (8 0z container)
1 frozen pound cake
1 square of semi sweet chocolate melted
Start by beating softened cream cheese with mixer. Gradually beat in milk, add pudding mix. Then incorporate half of the Cool Whip.
Place half of the mixture in the bottom of the trifle dish, this will be your first layer.
Cut a frozen pound cake (which you can easily find in the frozen section of any grocery store) into cubes. No need to thaw, just cut frozen. Add those to the trifle dish.
Slice strawberries and mix with sugar. Then add them next to trifle dish.
Put the remainder of the pudding mixture ontop of the strawberries. Then add remainder of Cool Whip. Finish it off with a little melted chocolate. Be sure to refrigerate and I find it taste best if made the day before serving.
This is the perfect summer dessert. I love taking it to family gatherings and potlucks, because its something everyone can enjoy, even children.
