My sister in law Camille made this desert for the family, the recipe was from Kraft Food magazine, we've made a couple of modifications though.
Ingredients:
3 cups sliced fresh strawberries or other fresh seasonal berries
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 Cheesecake Instant Pudding
1 1/2 cups thawed Cool Whip Light Whipped Topping, divided
2 cups frozen pound cake cubes (1 inch)
3 cups sliced fresh strawberries or other fresh seasonal berries
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 Cheesecake Instant Pudding
1 1/2 cups thawed Cool Whip Light Whipped Topping, divided
2 cups frozen pound cake cubes (1 inch)
Directions:
1. Combine berries, sugar and 1/4 cup of water in a bowl and refridgerate until ready to use.
1. Combine berries, sugar and 1/4 cup of water in a bowl and refridgerate until ready to use.
2. Beat cream cheese with mixer until creamy, gradually mix in milk.
3. Add pudding mix, mix well.
4. Blend in 1 1/2 cups of cool whip. In serving bowl place half the cream cheese mixture in the bottom. Place the pound cake in next, then berry mixture, and remaining cream cheese mix. Refridgerate.
OPTIONAL:if you like you can put extra cool whip and drizzle melted semi sweet chocolate on top like in the picture, but I really enjoyed the fresh flavors without it.
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