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Cheesecake Strawberry Trifle

Total Time

Prep/Total Time: 20 min.

Makes

16 servings

The only drawback to this lovely dessert is that there are never any leftovers. For a patriotic look, replace one of the layers of strawberry pie filling with blueberry—or use whatever filling you prefer. —Lori Thorp, Frazee, Minnesota
Cheesecake Strawberry Trifle Recipe photo by Taste of Home

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup sour cream
  • 1/2 cup cold whole milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 1-1/2 cups crushed butter-flavored crackers (about 38 crackers)
  • 1/4 cup butter, melted
  • 2 cans (21 ounces each) strawberry pie filling

Directions

  1. In a large bowl, beat the cream cheese until smooth. Beat in the sour cream; mix well.
  2. In a small bowl, beat milk and pudding mix on low speed for 2 minutes. Stir into cream cheese mixture. Fold in whipped topping.
  3. In another small bowl, combine crackers and butter.
  4. In a 2-1/2-qt. trifle bowl, layer half each of the cream cheese mixture, the crumb mixture and the pie filling. Repeat layers. Refrigerate until serving.

Nutrition Facts

1 each: 369 calories, 22g fat (14g saturated fat), 46mg cholesterol, 333mg sodium, 37g carbohydrate (21g sugars, 1g fiber), 4g protein.

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