Strawberry Cheesecake Trifle

3 cups sliced fresh strawberries
3 Tbsp. sugar
2 packages (8 oz each) Philadelphia Neufachatel Cheese, softened
1 1/2 cups cold milk
1 pkg. (3.4 oz.) jello vanilla instant pudding
2 cups thawed cool whip lite whipped topping, divided
2 cups frozen pound cake cubes
1 square baker's semi-sweet chocolate

1.) Combine berries and sugar.  Refrigerate until ready to use.  Beat Neufchatel cheese with mixer until creamy.  Gradually beat in milk.
2.) Add pudding mix, mix well
3.) Blend in 1 1/2 cups cool whip.  Spoon half into trifle bowl.
4.) Top with cake, berries, and remaining Neufchatel cheese mixture.  Refrigerate 4 hours.
5.) Melt chocolate; drizzle over dessert.  Top with remaining cool whip.

Special extra:  Melt 1 additional chocolate square.  Dip 5 strawberries in chocolate, letting extra drip off.  Refrigerate 30 min.  Use to garnish dessert.

*Recipe courtesy of Kraft food & family magazine (Spring '09)