strawberry cheese cake trifle

Ingredients strawberry cheese cake trifle

1 packages (8 ounces) PHILADELPHIA Cream Cheese (softened or cubed) softened
1 cup (8 ounces) sour cream
1/2 cup COLD MILK
1 packages (3.4 ounces) instant vanilla pudding mix
1 large (12 ounces) frozen whipped topping thawed
1 cup - 1/2 cups crushed butter-flavored crackers (about 38 crackers)
1/4 cup butter melted
2 can (21 ounces each) strawberry pie filling

how to make strawberry cheese cake trifle

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.