Lemon berry terrine

Yield: 16 Servings

Measure Ingredient
1 \N Pound cake loaf (about 12 ounces)
1 pack (8-oz) Philadelphia Brand cream cheese; softened
2 cups Cold milk
1 pack (4-serving size) Jell-O instant pudding and pie filling; lemon flavor
1 teaspoon Grated lemon rind
8 ounces Cool Whip whipped topping; thawed
1 pint Strawberries; stems removed

LINE bottom and sides of 8x4-inch loaf pan with waxed paper. CUT rounded top off pound cake; reserve for snacking or other use. Trim crusts from pound cake. Cut cake horizontally into 5 slices. Line bottom and long sides of loaf pan with 3 cake slices. Cut another cake slice in half; place on short sides of pan.

BEAT cream cheese at medium speed of electric mixer until smooth.

Gradually beat in 1 cup of the milk. Add pudding mix, remaining 1 cup milk and lemon rind. Beat at low speed until blended, 1 to 2 minutes. Fold in 1-½ cups of the whipped topping.

SPOON ½ of the filling into loaf pan. Reserve several strawberries for garnish. Arrange remaining strawberries in filling, pressing down slightly.

Top with remaining filling. Place remaining cake slice on top of filling.

Chill until firm, about 3 hours.

UNMOLD dessert onto serving plate; remove waxed paper. Garnish with remaining whipped topping and strawberries.

MAKES 16 servings, Prep time: 30 minutes, Chill time: 3 hours From <FavoriteRecipes:Jell-OEasyEntertaining>. Downloaded from Glen's MM Recipe Archive, .

Similar recipes