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

1. In a large bowl, beat the cream cheese until smooth.
2. Beat in the sour cream; mix well.
3. In a small bowl, beat milk and pudding mix on low speed for 2 minutes.
4. Stir into cream cheese mixture.
5. Fold in whipped topping.
6. In a small bowl, combine crackers and butter.
7. In a 2-1/2-qt.
8. trifle bowl, layer half of the cream cheese mixture, crumbs and pie filling.
9. Repeat layers.
10. Refrigerate until serving.
11. Yield: 12-16 servings.

philadelphia cream cheese, sour cream, cold milk, frozen whipped topping, butter, butter, strawberry pie filling

Taken from cookpad.com/us/recipes/331483-strawberry-cheese-cake-trifle (may not work)