Monday, March 30, 2009

Layered Strawberry Cheesecake Recipe

Several people have asked about the recipe for the Layered Strawberry Cheesecake Sarah made in the post below. So, here it is ..... (and if you'd like a copy emailed to you so you can print it out, just let me know).

Layered Strawberry Cheesecake Bowl
(as printed in Kraft's "Food & Family" magazine, Spring 2009 issue)

3 cups sliced fresh strawberries
3 Tablespoons sugar
2 packages (8 oz EACH) Philadelphia cream cheese, softened
1-1/2 cups cold milk
1 package (3.4 oz) Jell-O vanilla instant pudding
2 cups thawed Cool Whip Lite Whipped Topping, divided
2 cups frozen pound cake cubes (1 inch each)
1 square Baker's semi-sweet chocolate

1. Combine berries and sugar. Refrigerate until ready to use. Beat cream cheese with mixer until creamy. Gradually beat in milk.

2. Add pudding mix; mix well.

3. Blend in 1-1/2 cups Cool Whip. Spoon half into 2-1/2 quart bowl.

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

5. Melt chocolate; drizzle over dessert. Top with remaining Cool Whip.

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