of the cream cheese mixture, and
of the grated chocolate. Repeat the layers. Top with the remaining cream cheese and garnish with the remaining grated chocolate. Cover and refrigerate for 4 hours.Mary Beth’s Strawberry Cheesecake Trifle
This cake is good anytime of the year, but it’s the perfect Southern summertime dessert.
1 quart fresh strawberries
1 cup sugar, divided
1 pound cream cheese, softened
1 (12-ounce) carton frozen whipped topping, thawed
1 (10-ounce) pound cake loaf, cut into 1-inch cubes
1 (4.25-ounce) Hershey’s bar, grated
Wash the strawberries, remove the caps, and slice. In a large bowl add the strawberries and ½ cup of the sugar, stir well, and set aside. In a large bowl beat the cream cheese and the remaining ½ cup sugar until blended. Fold in the whipped topping. Place ½ of the pound cake in a trifle or serving bowl. Top with ½ of the strawberries,
of the cream cheese mixture, and
of the grated chocolate. Repeat the layers. Top with the remaining cream cheese and garnish with the remaining grated chocolate. Cover and refrigerate for 4 hours.
Makes 16 servings.