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Layered Strawberry Cheesecake Bowl
Layered Strawberry Cheesecake Bowl

Layered Strawberry Cheesecake Bowl

30 Review(s)
Cook Minutes 4 Hr 20 Min
Prep : 20 Min Cook: 4 Hr
Layer up pound cake and pudding in this luscious cheesecake dessert.
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14 Servings
Original recipe yields 14 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 cups sliced fresh strawberries
3 Tbsp. sugar
2 pkg. (250 g each) Philadelphia Light Brick Cream Cheese Spread, softened
1-1/2 cups cold milk
1 pkg. (4-serving size) Jell-O Vanilla Fat Free Instant Pudding
2 cups thawed Cool Whip Light Whipped Topping, divided
2 cups (140 g) frozen pound cake cubes (1 inch)
1 oz. Baker's Semi-Sweet Chocolate
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How do I make it ?
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Step 1
Combine berries and sugar. Refrigerate until ready to use. Beat cream cheese spread in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat until blended. Blend in 1-1/2 cups Cool Whip; spoon half into 2-1/2-L bowl.
Step 2
Top with cake, berries and remaining cream cheese mixture. Refrigerate 4 hours.
Step 3
Melt chocolate; drizzle over trifle. Top with remaining Cool Whip.
Kraft Kitchen Tips!
Special Extra
Melt 1 additional oz. chocolate. Dip 5 additional strawberries in chocolate; let excess drip off. Refrigerate 30 min. Use to garnish dessert.
Prepare using Baker's Premium 70% Cacao Dark Chocolate.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 8 g
40 %
Cholesterol 40 mg
Sodium 310 mg
13 %
Carbohydrate 19 g
Fibre 1 g
Sugars 13 g
Protein 5 g
Vitamin A
10 %
Vitamin C
35 %
8 %
4 %
14 servings, 2/3 cup (175 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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