This comes to me by way of another friend, and yes I did a little tweeking of the recipe again...
I told you I just can't help myself. I must say that once it's made, it's almost too beautiful to eat!
3 C. sliced fresh strawberries
3 T. sugar
3 C. fresh blueberries
2 (8oz.) pkgs cream cheese, softened
2 C. cold milk
1 (3.4 oz.) pkg Instant vanilla pudding
2 C. thawed Cool Whip Lite topping
1 (16 oz.) Sara Lee frozen pound cake, cut into 1"cubes
Combine sliced strawberries with sugar, refrigerate. In a seperate bowl, beat cream cheese until creamy. Mix powdered pudding package with 2 C. milk, then beat into the cream cheese
and mix well. Add 1 1/2 C. of the whipped topping and fold well into the mixture.
Now grab a lovely Trifle dish and lets build this beauty!
Start with a layer of cake, then berries, then cheesecake mixture, repeat cake,
berries & cheesecake mixture. If you have a very tall dish you may have
enough for another small layer.
I finish it off with the leftover whipped topping and a few berries to decorate the top. Then refrigerate covered until time to serve.