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  • Blackberry Lemon Cheesecake Trifle

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    Blackberry Lemon Cheesecake Trifle
    Servings: 10
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 pkt (8 ounce) reduced fat cream cheese, softened
    • 1/3 c. Fresh lemon juice
    • 1 can (14 ounce) low-fat sweetened condensed lowfat milk
    • 2 c. Cold Whip Lite , thawed
    • 1 ounce (10.75) package prepared frzn low-fat lb. cake, thawed
    • 1/4 c. Frzn lemonade concentrate, thawed
    • 1 jar (10 ounce) seedless blackberry jam, melted
    • 6 c. Fresh or possibly thawed frzn blackberries

    Directions

    1. Combine cream cheese and lemon juice in a small bowl. Beat with an electric mixer till smooth. Stir in lowfat milk. Mix in Cold Whip. Set aside. Cut lb. cake into 1/4-inch-thick slices. Arrange half of cake slices in the bottom of a large glass bowl or possibly trifle dish. Combine lemonade concentrate and 1/4 c. water in a small bowl. Brush half of lemonade mix over lb. cake; let stand 5 min. Brush half of jam over lb. cake. Spoon half of cream cheese mix over jam. Arrange half of berries over top. Repeat layers with remaining ingredients. Cover with plastic wrap; chill overnight.
    2. Garnish with fresh mint sprigs and a lemon peel curl if you like.

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