5NEWS Grill: Easter Recipes from Kraft

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Planning a special Easter event?  These recipes are great for your Sunday Easter gatherings.

Layered Strawberry Cheesecake Bowl

Ingredients:
3 cups sliced strawberries
3 Tbsp. sugar
2 (8 oz) packages Philadelphia Neufchatel Cheese, softened
1 1/2 cups cold milk
1 (3.4 oz) package Jell-o Vanilla flavor instant pudding
2 cups thawed Cool Whip Lite whipped topping, divided
2 cups frozen pound cake cubes (1 inch)
1 square Baker’s semi-sweet chocolate

Directions:
Combine berries and sugar.
Refrigerate until ready to use.
Beat Neufchatel in large bowl with mixer until creamy.
Gradually beat in milk.
Add dry pudding mix; mix well.
Blend in 1 1/2 cups Cool Whip; spoon half into 2 1/2 quart bowl.
Top with cake, berries and remaining Neufchatel mixture.
Refrigerate 4 hours.
Melt chocolate; drizzle over trifle.
Top with remaining Cool Whip.
Can garnish with chocolate covered strawberries.
Serves 14 (2/3 cup) each.

Creamy Lemon Squares

Ingredients:
20 Reduced Fat Nilla Wafers, finely crushed (3/4 cup)
1/2 cup flour
1/4 cup packed brown sugar
1/4 cup cold margarine
1 (8 oz.) package Philadelphia Neufchatel Cheese, softened
1 cup granulated sugar
2 eggs
2 TBSP. flour
3 TBSP. lemon zest, divided
1/4 cup fresh lemon juice
1/4 tsp. Calumet baking powder
2 tsp. powdered sugar

Directions:
Heat oven to 350 degrees.
Line a 8 inch square pan with foil.
Mix first 3 ingredients in medium bowl.
Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs; press onto bottom of prepared pan.
Bake 15 minutes.
Beat Neufchatel and granulated sugar with mixer until well blended.
Add eggs and 2 TBSP. flour; mix well.
Blend in 1 TBSP. lemon zest, juice and baking powder; pour over crust.
Bake 25-28 minutes or until center is set. Cool completely.
Refrigerate 2 hours.
Sprinkle with powdered sugar and remaining zest before serving.
Serves 16.