1 container of premade Philadelphia cheesecake filling

1 small package of instant cheesecake pudding (do not prepare)

1 2-pound container of fresh strawberries

1/4 cup of sugar

Preheat oven to 350 degrees.

Pour one third of the cake batter into a 9x13 parchment lined pan. (This is all the batter that you will use. You may make what you wish with the rest of it.)

Cook until golden brown spots start to appear on top of the cake (about 10-15 minutes).

Allow to cool,

With an electric mixer, whip together cheesecake filling and package of instant pudding mix. Spread the mixture over the cooled cake.

Slice strawberries and place decoratively over the top, and sprinkle lightly with sugar place in the refrigerator for 30 minutes to set.

Slice and serve. Recipe serves 12.

Use the rest of the cake batter to make two more batches, or use it to make a small cake.