1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1 cup cold milk
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
1-1/2 cups thawed Cool Whip Whipped Topping
20 Nilla Vanilla Wafers, coarsely broken
1 cup sliced fresh strawberries
1/2 cup strawberry ice cream topping
MAKE THE FILLING:
BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Stir in Cool Whip, wafers and berries. Swirl in ice cream topping.
SERVE IT YOUR WAY!
PIE: Melt 1/4 cup butter. Mix with 1-1/2 cups Oreo Baking Crumbs in 9-inch pie plate; press onto bottom and up side of pie plate. Add filling. Freeze 6 hours or until firm. Garnish with additional berries, if desired. Makes 10 servings, 1 piece (128 g) each.
MINI PIES: Spoon filling into 12 cupcake liners. Freeze 4 hours. Remove paper liners. Garnish desserts with additional berries, if desired. Makes 12 servings, 1 pie (100 g) each.
WAFFLE BOWLS: Freeze filling 6 hours or until firm. Let stand 15 min. before scooping into waffle bowls. Makes 10 servings, 1 waffle bowl (120 g) each.
Substitute chocolate sauce for the strawberry ice cream topping.
Recipe adapted from Kraft Canada
This is a delicious dessert for summer get-togethers and BBQ’s. It’s so easy to make and so refreshing. This is a definite keeper!