Courtesy of kraftfoods.com
3 cups sliced fresh strawberries
3 cups sliced fresh strawberries
3 Tbsp. sugar
2 pkg. (8 oz. each) PHILADELPHIA, 1/3 Less Fat than Cream Cheese, softened
1-1/2 cups cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2 cups thawed COOL WHIP LITE Whipped Topping, divided
2 cups frozen pound cake cubes (1 inch)
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 1-1/2 cups COOL WHIP. Spoon half into 2-1/2-qt. bowl.
TOP with layers of cake, berries and remaining cream cheese mixture. Refrigerate 4 hours.
Michelle's notes: Once I just used a regular 9x13 glass dish and only 1 layer of each, it worked out fine. I also am against Cool Whip and just whipped together some heavy whipping cream, a little sugar and a little vanilla.
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 1-1/2 cups COOL WHIP. Spoon half into 2-1/2-qt. bowl.
TOP with layers of cake, berries and remaining cream cheese mixture. Refrigerate 4 hours.
Michelle's notes: Once I just used a regular 9x13 glass dish and only 1 layer of each, it worked out fine. I also am against Cool Whip and just whipped together some heavy whipping cream, a little sugar and a little vanilla.
1 comment:
Where is your AWESOME label???
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