Strawberry Cheesecake Trifle

The only drawback to this lovely dessert is that there's never any left over. For a patriotic look, replace one of the layers of strawberry pie filling with blueberry...or use whatever filling you prefer.


12 servings


1 (8 ounce) package cream cheese, room temperature
1 cup (8 ounces) sour cream
1/2 cup cold milk
1 (3.4 ounce) package instant vanilla pudding mix
1 (12 ounce) carton frozen whipped topping, thawed
1 1/2 cups crushed butter-flavored crackers (about 38 crackers)
1/4 cup butter, melted
2 (21 ounce) cans strawberry pie filling


In a large bowl, beat the cream cheese until smooth. Beat in the sour cream; mix well.

In a small bowl, beat milk and pudding mix on low speed for 2 minutes. Stir into cream cheese mixture. Fold in whipped topping.

In a small bowl, combine crackers and butter.

In a 2 1/2-quart trifle bowl, layer half of the cream cheese mixture, crumbs and pie filling. Repeat layers. Refrigerate until serving.

Estimated Time

Preparation/Total Time: 20 minutes


Store in refrigerator.

Nutritional Information

1 serving (1 each) equals 369 calories, 22 g fat (14 g saturated fat), 46 mg cholesterol, 333 mg sodium, 37 g carbohydrate, 1 g fiber, 4 g protein.

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