Yield: 10 Servings
|1 pack||(8 oz) reduced fat cream cheese, softened|
|⅓ cup||Fresh lemon juice|
|1 can||(14 oz) low-fat sweetened condensed milk|
|2 cups||Cool Whip Lite®; thawed|
|1 ounce||(10.75) package prepared frozen low-fat pound cake, thawed|
|¼ cup||Frozen lemonade concentrate; thawed|
|1||Jar (10 oz) seedless blackberry jam, melted|
|6 cups||Fresh or thawed frozen blackberries|
Combine cream cheese and lemon juice in a small bowl. Beat with an electric mixer until smooth. Stir in milk. Fold in Cool Whip. Set aside. Cut pound cake into ¼-inch-thick slices. Arrange half of cake slices in the bottom of a large glass bowl or trifle dish. Combine lemonade concentrate and ¼ cup water in a small bowl. Brush half of lemonade mixture over pound cake; let stand 5 minutes. Brush half of jam over pound cake. Spoon half of cream cheese mixture over jam. Arrange half of berries over top. Repeat layers with remaining ingredients. Cover with plastic wrap; refrigerate overnight.
Garnish with fresh mint sprigs and a lemon peel curl if desired.
Recipe by: No Time To Cook, July 1996 Posted to MC-Recipe Digest V1 #873 by "Crane Walden <cranew@...>" <cranew@...> on Oct 28, 1997