Strawberry Cheesecake Trifle

I've made this many times in the past and just recently saw a similar version in TOH. I always use the cream cheese pudding in place of vanilla pudding. This makes a no fuss, can make ahead rich and creamy dessert. Also makes a pretty presentation.

• Ready In: 20 mins
• Serves: 12

Ingredients

• 8  ounces low-fat cream cheese, softened
• 2  cups  cold milk
• 2  teaspoons amaretto liqueur or 2  teaspoons  almond extract
• 3 1⁄2 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 1/2ounce) carton  strawberry glaze
• 1  loaf  frozen pound cake, thawed and cubed
• 1⁄4 cup  slivered almonds, toasted

Directions

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