Title: Blackberry lemon cheesecake trifle
 Categories: Desserts
      Yield: 10 Servings
 
      1 pk (8 oz) reduced fat cream
           -cheese, softened
    1/3 c  Fresh lemon juice
      1 cn (14 oz) low-fat sweetened
           -condensed milk
      2 c  Cool Whip LiteŽ; thawed
      1 oz (10.75) package prepared
           -frozen low-fat pound cake,
           -thawed
    1/4 c  Frozen lemonade concentrate;
           -thawed
      1    Jar (10 oz) seedless
           -blackberry jam, melted
      6 c  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 1/4-inch-thick slices. Arrange half of
  cake slices in the bottom of a large glass bowl or trifle dish.
  Combine lemonade concentrate and 1/4 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