Berry Cheesecake bowl

A light, delicious dessert that is perfect for serving at a luncheon or as a summer dessert. Sliced fresh strawberries and bananas
Fresh raspberries
2 pkg. (8oz.) Nufchatel Cream Cheese, softened
1 1/2 cups cold milk
1 pkg (3.4oz.) vanilla instant pudding
2 cups coolwhip
2 cups frozen pound cake cubes
Milk Chocolate

Combine berries and sugar; refrigerate until ready to use. Beat cream cheese with mixer until creamy. Gradually beat in the milk. Add the dry pudding and mix well.

Blend in 1 1/2 cups cool whip. Spoon 1/3 into your truffle bown. Top with layers of frozen cake, berries and then repeat. Refrigerate four hours. Melt the chocolate and drizzle over the top. Top with remaining cool whip. Add a few chocolate covered strawberries to garnish.

This post is a part of:  Life as a Mom