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3 cups sliced fresh strawberries
3 tablespoons sugar
2 packages (8 oz each) cream cheese, softened
1 1/2 cups cold milk
1 package (3.4 oz) instant vanilla pudding
2 cups thawed whipped topping, divided
2 cups frozen pound cake cubes (1 inch)
1 square Baker's semi-sweet baking chocolate
Combine berries and sugar; refrigerate until ready to use. Beat Neufchatel cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1-1/2 cups COOL WHIP.
Spoon half the cream cheese mixture into 2-1/2-qt. bowl. Top with layers of cake, berries and remaining cream cheese mixture. Refrigerate 4 hours.
Melt chocolate; drizzle over trifle. Top with remaining COOL WHIP.
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