INGREDIENTS:
- 3 cup broken pretzels
- 1 cup chopped pecans
- 1 lb (16oz) fresh strawberries, hulled and halved
- 4 kiwi, peeled and sliced
- 2 packages (8oz each) PHILADELPHIA Cream Cheese
- 1 can (14oz) sweetened condensed milk
- 1/2 tsp lemon juice concentrate
- 8oz Cool Whip
DIRECTIONS:
- In a large ziploc bag, add pretzels and pecans. Smash gently and set aside.
- In a large mixing bowl (using an electric mixer or handheld mixer) beat cream cheese with sweetened condensed milk and lemon juice for 3-5 minutes until light and fluffy (scrape down sides of bowl as needed). Fold in Cool Whip.
- To assemble: pour half the pretzel mixture in bottom of a trifle bowl. Arrange half of the strawberries and kiwi on top of the pretzels (making sure to line them at the edges of the bowl first). Pour half the cheesecake mixture into the trifle and repeat the layers.
- To garnish, add a few extra berries, kiwi, pretzels and pecans to the top. Cover with plastic wrap and refrigerate for at least two hours. Best enjoyed the same day!
