Ingredients

2 pints fresh strawberries, sliced

1 cup sugar, divided

2 packages (8 ounces each) cream cheese,

softened

3 tablespoons orange juice

3 cups heavy whipping cream, whipped

1 loaf (10-3/4 ounces) frozen pound cake,

thawed and cut into 1/2-inch cubes

3 ounces semisweet chocolate, grated

Optional: Chocolate curls and additional

strawberries

In a bowl, toss strawberries with 1/2 cup

sugar; set aside.

In a bowl, beat cream cheese, orange juice

and remaining sugar until smooth. Fold in

the whipped cream; set aside.

Drain strawberries, reserving juice; set the

berries aside. Gently toss cake cubes with

reserved juice. Place half of the cake in a 4-qt.

trifle dish or serving bowl. Top with a third

of the cream cheese mixture, half of the

strawberries and half of the grated chocolate.

Repeat layers. Top with remaining cream

cheese mixture. Garnish with chocolate curls

and strawberries if desired. Cover and

refrigerate for at least 4 hours.

STRAWBERRY CHEESECAKE TRIFLE