Strawberry Cheesecake Trifle

by Tammy Hoover

1 pkg. (8 oz) cream cheese, softened
1 c (8 oz) sour cream
½ c cold milk
1 pkg. (3.4 oz) instant vanilla pudding
1 whole can (9.3 oz) refrigerated whipped cream
1½ c crushed butter-flavored crackers
¼ c butter or margarine, melted
2 cans (21 oz. each) strawberry pie filling

In a large bowl, beat the cream cheese until smooth. Add the sour cream; mix well. In a small mixing 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, toss the cracker crumbs and butter. In a 2 ½ quart trifle bowl, layer half of the cream cheese mixture, crumbs, then pie filling. Repeat layers. Refrigerate until serving. Serves 16. Pretty and perfect for Christmas parties and holiday meals.

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