Blackberry lemon cheesecake trifle
Last updated 6/12/2012 1:09:09 AM. Recipe ID 35958. Report a problem with this recipe.
Title: Blackberry lemon cheesecake trifle
Yield: 10 Servings
1 pk (8 oz) reduced fat cream
1/3 c Fresh lemon juice
1 cn (14 oz) low-fat sweetened
2 c Cool Whip LiteŽ; thawed
1 oz (10.75) package prepared
-frozen low-fat pound cake,
1/4 c Frozen lemonade concentrate;
1 Jar (10 oz) seedless
-blackberry jam, melted
6 c Fresh or thawed frozen
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.
Didn't find the recipe you were looking for? Search for more here!