Layered Strawberry Cheesecake Bowl

3 c. sliced fresh strawberries
3 T. sugar

2 pkg (8 oz. each) Neufchatel or plain cream cheese, softened

1 1/2 c. cold milk

1 pkg. (3.4 oz.) instant vanilla pudding

2 c. thawed whipped topping

2 c. frozen pound cake or angel food cake cubes (1 inch)

2 squares semi-sweet baking chocolate

Combine berries and sugar. Refrigerate until ready to use. Beat cheese until creamy. Gradually beat in the milk. Add pudding mix and stir well. Blend in 1 1/2 c. whipped topping. Spoon half into glass bowl. Top with cake cubes, berries and reamining cheese mixture. Refrigerate 4 hours. Melt 1 square chocolate and drizzle over the dessert. Top with remaining whipped topping.

For an extra touch, melt the other chocolate square and dip 5 strawberries in the chocolate, letting the excess drip off. Refrigerate 30 minutes, then garnish the dessert.