Fresh Lemon And Cream Cheese Trifle

Directions

1. In food processor bowl with metal blade, combine cream cheese, pudding mixes, lowfat milk, lemon peel and lemon juice; process till smooth*. Gently mix in whipped topping till well blended. Arrange 1/3 c. of split ladyfingers in bottom of 13x9 inch (3 quart.) baking dish. Spoon 1/3 of pudding mix proportionately over ladyfingers. Repeat, forming 2 additional layers. Cover with plastic wrap; chill at least 4 hrs or possibly overnight. If you like, serve garnished with thin lemon twists and fresh mint leaves. Store in refrigerator.
2. Makes 12 servings.
3. * Tip: If food processor is unavailable, beat cream cheese in large bowl with electric mixer till fluffy. Add in lowfat milk, beat well. Gradually add in 1 pkg. pudding mix and lemon juice; beat till blended. Add in remaining pudding mix and lemon peel; beat till well combined.