TLC Cooking "Blackberry Lemon Cheesecake Trifle"

Blackberry Lemon Cheesecake Trifle

Blackberry Lemon Cheesecake Trifle

Make-Ahead Time up to 1 day before serving

YIELD Makes 10 to 12 servings
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INGREDIENTS

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

PREPARATION:

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.

This recipe appears in: Trifles & Parfaits

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

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