Strawberry Shortcake Trifle

• 1 pt. fresh strawberries
• 2 Tbsp. sugar
• 2 c. homemade or canned vanilla pudding
• 1 (3 oz.) pkg. cream cheese, softened
• 1 c. shortcake or pound cake cubes (1/2-inch)

1. Reserve 3 or 4 berries for garnish; hull and slice 1 cup of the remaining berries.
2. Arrange along the side of a clear, straight-sided, 1 1/2-quart bowl or dish.
3. Place remaining berries in blender container or food processor bowl; add sugar.
4. Cover and blend or process until pureed.
5. In a mixer bowl, beat pudding and cream cheese with an electric mixer on medium speed until combined.
6. Place half of the cake in the bottom of the dish.
7. Pour half of the pureed berries over cake and top with half of the pudding mixture.
8. Repeat.
9. Cover and chill for up to 24 hours. Before serving, top with reserved strawberries. Makes 6 to 8 servings.

fresh strawberries, sugar, vanilla pudding, cream cheese, cake

Taken from www.cookbooks.com/Recipe-Details.aspx?id=947366 (may not work)