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Cheesecake Strawberry Trifle

 Cheesecake Strawberry Trifle
"The only drawback to this lovely dessert is that there's never any left over," laughs Lori Thorp from Frazee, Minnesota. "For a patriotic look, replace one of the layers of strawberry pie filling with blueberry...or use whatever filling you prefer."
12 ServingsPrep/Total Time: 20 min.


  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (8 ounces) sour cream
  • 1/2 cup cold 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


  • In a large bowl, beat the cream cheese until smooth. Beat in the sour
  • cream; mix well.
  • In a small bowl, beat milk and pudding mix on low speed for 2
  • minutes. Stir into cream cheese mixture. Fold in whipped topping.
  • In a small bowl, combine crackers and butter.
  • In a 2-1/2-qt. trifle bowl, layer half of the cream cheese mixture,
  • crumbs and pie filling. Repeat layers. Refrigerate until serving.
  • Yield: 12-16 servings.
Nutritional Facts: 1 serving (1 each) equals 369 calories, 22 g fat (14 g saturated fat), 46 mg cholesterol, 333 mg sodium, 37 g carbohydrate, 1 g fiber, 4 g protein.