No-Cook Cheesecake
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INGREDIENTS 1 package (11-3/4 ounces) frozen chocolate-swirl pound cake
1 package (8 ounces) cream cheese, softened
1-3/4 cups cold milk
1 package (4-serving size) instant vanilla pudding
1/2 cup dairy sour cream
1/2 teaspoon vanilla
1/2 cup strawberries, halved
2 tablespoons raspberry preserves
Whipped cream, whole strawberries and mint leaves for garnishCut the pound cake into 1/2-inch-thick slices and cut each slice into thirds. Line the bottom and sides of an 8-inch springform pan with the cake.
Combine the cream cheese and 1/2 cup of the milk in the container of an electric blender (you can also use an electric mixer, but the blender produces a smoother filling), and whirl until smooth. Add the remaining milk, the instant pudding, sour cream and vanilla; whirl until smooth. Spoon the mixture into the prepared pan. Cover and chill until firm, about 3 hours.
To serve, remove the sides of the pan. Place the cake on a serving plate. Arrange the halved strawberries on top. Spoon the raspberry preserves over the berries. Garnish with whipped cream, whole strawberries and mint leaves, if desired.
Makes 12 servings