Mary Beth's Strawberry Cheesecake Trifle-from Bless Your Heart 1 quart fresh strawberries 1 cup sugar, divided

1 pound cream cheese, softened 1 (12-ounce) carton frozen whipped topping, thawed 1 (10-ounce) pound cake loaf, cut in 1-inch cubes 1 (4.25-ounce) Hershey's bar, grated

Wash the strawberries, remove the caps and slice. In a large bowl add the strawb erries and 1/2 cup of the sugar, stir well and set aside. In a large bowl beat t he cream cheese and the remaining 1/2 cup sugar until blended. Fold in the whipp ed topping. Place 1/2 of the pound cake in a trifle or serving bowl. Top with ha lf of the strawberries, 1/2 of the cream cheese mixture and 1/3 of the grated ch ocolate. Repeat the layers. Top with the remaining cream cheese and garnish with the remaining grated chocolate. Cover and refrigerate 4 hours. Makes 16 servings

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