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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

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

  1. Combine cream cheese and lemon juice in small bowl. Beat with electric mixer until smooth. Stir in milk. Fold in whipped topping. Set aside.
  2. Cut pound cake into 1/4-inch-thick slices. Arrange half of cake slices in bottom of large glass bowl or trifle dish.
  3. 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.

Nutritional Information

Sodium 312 mg
Protein 9 g
Fiber 5 g
Carbohydrate 83 g
Cholesterol 59 mg
Saturated Fat 8 g
Total Fat 14 g
Calories from Fat 26 %
Calories 484

Dietary Exchange

Fat 2-1/2
Fruit 3
Starch 2-1/2

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