Strawberry Cheesecake Trifle

• 8 ounces low-fat cream cheese, softened
• 2 cups cold milk
• 2 teaspoons amaretto liqueur or 2 teaspoons almond extract
• 3 12 ounces cheesecake flavor instant pudding and pie filling mix
• 1 (8 ounce) carton frozen whipped topping, thawed, divided
• 2 cups sliced fresh strawberries
• 1 (13 1/2 ounce) carton strawberry glaze
• 1 loaf frozen pound cake, thawed and cubed
• 14 cup slivered almonds, toasted

1. In a large mixing bowl, beat cream cheese until smooth.
2. Gradually beat in milk and amaretto.
3. Whisk in pudding mix.
4. Fold in 2 cups whipped topping.
5. In a small bowl, gently combine strawberries and glaze.
6. In a 3-qt.
7. trifle bowl, layer half of the cake cubes, pudding mixture and strawberry mixture.
8. Repeat layers.
9. Garnish with remaining whipped topping.
10. Refrigerate until serving.
11. Sprinkle with almonds just before serving.

lowfat cream cheese, cold milk, almond extract, flavor instant, frozen whipped topping, fresh strawberries, strawberry glaze, frozen pound cake, slivered almonds

Taken from www.food.com/recipe/strawberry-cheesecake-trifle-300060 (may not work)