Whisk pineapple and dry pudding mix in medium bowl until blended. Stir in 1 cup Cool Whip.
Mix cream cheese and sugar in large bowl until blended. Gently stir in remaining Cool Whip.
Place half the cake cubes in 9-inch springform pan; top with layers of cream cheese mixture and remaining cake cubes. Cover with pineapple mixture.
Refrigerate 4 hours. Remove rim of pan. Serve dessert topped with strawberries.
Kraft Kitchen Tips!
Dessert can be a part of a balanced diet, but remember to keep tabs on portions.
Springform Pan Tip
For easier serving, place the bottom of the springform pan, upside down, inside the outer rim of the pan before locking into place and filling as directed. This eliminates the raised edge around the bottom of the pan making it easier to serve the chilled dessert.
This luscious dessert can be refrigerated up to 24 hours before serving.
Calories From Fat
% Daily Value
Fat 13 g
Saturated fat 9 g
Cholesterol 40 mg
Sodium 310 mg
Carbohydrate 28 g
Fibre 0 g
Sugars 23 g
Protein 4 g
16 servings, 1 piece (112 g) 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.