Recipe - Blackberry Lemon Cheesecake Trifle

1 pack (8 oz) reduced fat cream
cheese, softened
1/3 cup Fresh lemon juice
1 cn (14 oz) lowfat sweetened
condensed milk
2 cup Cool Whip Lite®; thawed
1 ounce (10.75) package prepared
frozen lowfat pound cake,
thawed
One fourth cup Frozen lemonade concentrate;
thawed
1 Jar (10 oz) seedless
blackberry jam, melted
6 cup 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 1/4inchthick 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 by: No Time To Cook, July 1996

Posted to MCRecipe Digest V1 #873 by "Crane Walden cranew@foothill.net"
cranew@foothill.net on Oct 28, 1997