Layered Strawberry Cheesecake Bowl (3 pts/serving)

This dessert was on the cover of Kraft Food and Family magazine and it was pretty lowfat to begin with, but I made it even healthier! It really was delicious and very simple to make. I'm sure you could switch the pudding to your liking as well as the fruit too.
Here is what I used:
3 cups sliced fresh strawberries
3 Tbsp. Splenda
2 pkg. (8 oz. each) PHILADELPHIA Fat Free cream cheese, softened
1-1/2 cups skim milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2 cups thawed Fat Free COOL WHIP Whipped Topping, divided
2 cups angel food cake cubed
1 square BAKER'S Semi-Sweet Chocolate (optional)

To make:

1.) 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.
2.) BLEND in 1-1/2 cups COOL WHIP. Spoon half into 2-1/2-qt. bowl
3.) TOP with layers of cake, berries and remaining cream cheese mixture. Refrigerate 4 hours.
4.) Optional: Melt and drizzle chocolate overtop or dip a strawberry in chocolate to garnish top



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