Blackberry Lemon Cheesecake Trifle
Make-Ahead Time up to 1 day before serving
Makes 10 to 12 servings
|1||package (8 ounces) reduced-fat cream cheese, softened|
|1/3||cup lemon juice|
|1||can (14 ounces) low-fat sweetened condensed milk|
|2||cups thawed frozen nondairy whipped topping|
|1||package (10-3/4 ounces) low-fat frozen pound cake, thawed|
|1/4||cup frozen lemonade concentrate|
|1||jar (10 ounces) seedless blackberry jam, melted|
|6||cups fresh or thawed frozen blackberries|
- Combine cream cheese and lemon juice in small bowl. Beat with electric mixer until smooth. Stir in milk. Fold in whipped topping. Set aside.
- Cut pound cake into 1/4-inch-thick slices. Arrange half of cake slices in bottom of large glass bowl or trifle dish.
- Combine lemonade concentrate and 1/4 cup water in 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.
|Saturated Fat||8 g|
|Total Fat||14 g|
|Calories from Fat||26 %|
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