8 ounces cream cheese, softened
1 cup (8 ounce) sour cream
1/2 cup cold milk
1 (3.4 ounce) box instant vanilla pudding
1 large container Cool Whip, thawed
1 1/2 cups crushed butter-flavored crackers
1/4 cup butter or margarine, melted
2 (21 ounce) cans strawberry pie filling

In a large bowl, beat the cream cheese until smooth. Add the sour cream; mix well.

In a small mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Stir into cream cheese mixture. Fold in whipped topping.

In a small bowl, toss the cracker crumbs and butter.

In a 2 1/2-quart trifle bowl, layer half of the cream cheese mixture, crumbs, then pie filling. Repeat layers. Refrigerate until serving.

Servings: 12 to 16