Strawberry Trifle
ingredients
3 cups sliced fresh strawberries
3 Tbsp. sugar
2 pkg. (8 oz. each) 1/3 Less Fat Cream Cheese, softened
1-1/2 cups cold milk
1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding
2 cups thawed COOL WHIP, divided
2 cups frozen pound cake cubes (1 inch)
2 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.
Brownie raspberry trifle
ingredients
3 cups cold milk
2 pkg. (4-serving size each) Chocolate Instant Pudding
1 tub (8 oz.) COOL WHIP, thawed, divided
1 baked 9-inch square brownie layer, cooled, cut into 1-inch cubes (about 5-1/2 cups)
1 pt. (2 cups) raspberries
Directions
BEAT milk and dry pudding mixes in large bowl with wire whisk 2 min. or until blended. Stir in 1/2 cup of the whipped topping.
PLACE half of the brownies in 2-qt. serving bowl; top with half each of the pudding mixture, Cool whip and raspberries. Repeat all layers.
REFRIGERATE at least 1 hour. Store leftovers in refrigerator.
