Strawberry Cheesecake

Ingredients :

 

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.

Directions:

 

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 the cream cheese mixture.

Fold in the whipped topping.

In a small bowl, combine crushed crackers and melted butter.

In a 2-1/2-qt. In trifle bowl, layer half of the cream cheese mixture, followed by half of the cracker mixture and half of the strawberry pie filling. Repeat the layers.

Refrigerate the dessert until serving.

Yield: 12–16 servings.

Notes:

 

Make sure the cream cheese is softened before beating to ensure a smooth mixture.

When layering, try to distribute the layers evenly for a visually appealing presentation.

Ensure that the frozen whipped topping is fully thawed before folding it into the cream cheese mixture.

Be cautious not to over mix the pudding mixture to maintain a desirable texture.

The butter-flavored crackers and melted butter are used to create a crust-like layer in the trifle. Make sure the cracker crumbs are evenly coated with the melted butter.

You can adjust the sweetness by using more or less strawberry pie filling based on your preference.

It’s important to refrigerate the dessert until serving to ensure it sets properly and maintains its texture.

The recipe seems straightforward and should result in a delicious Strawberry Cheesecake trifle. Enjoy your dessert-making process!