Prep Time: 15 minutes
Chill Time: 2 hours
Servings: 10–12

Ingredients

• 1 (30 oz) tub Philadelphia No Bake Cheesecake Filling
• 1 (16 oz) frozen whipped topping, thawed
• 1 prepared pound cake, cut into 1-inch cubes
• 2 cups fresh strawberries, sliced
• 2 cups fresh blueberries
• 1 teaspoon vanilla extract (optional)
• 1 teaspoon lemon zest (optional)

Instructions

In a large bowl, gently fold the whipped topping into the cheesecake filling until smooth and fluffy. Stir in the vanilla extract and lemon zest, if using.

In a large clear trifle bowl, layer half of the pound cake cubes, half of the cheesecake mixture, half of the strawberries, and half of the blueberries.

Repeat the layers with the remaining ingredients.

Spread the remaining cheesecake mixture over the top and decorate with fresh strawberries and blueberries. Arrange the berries in a simple American flag design or scatter them across the top for an easy patriotic look.

Cover and refrigerate for at least 2 hours before serving.

Tips

• Make it the night before—it tastes even better after chilling overnight.
• Add raspberries for even more festive color.
• A drizzle of strawberry or raspberry sauce between the layers makes it extra special.
• Garnish with fresh mint just before serving for a beautiful finishing touch.

Website: texasgirlcooks.wordpress.com