Blackberry lemon cheesecake trifle
10 Servings
Ingredients
| Quantity | 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 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 |
Directions
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