Blackberry lemon cheesecake trifle

Yield: 10 Servings

Measure Ingredient
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 LiteĀ®; 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

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