Recipe - Lemon Berry Terrine

1 Pound cake loaf (about 12
ounces)
1 pack (8oz) Philadelphia Brand
cream cheese; softened
2 cup Cold milk
1 pack (4serving size) JellO
instant pudding and pie
filling; lemon flavor
1 teaspoon Grated lemon rind
8 ounce Cool Whip whipped topping;
thawed
1 pt Strawberries; stems removed

LINE bottom and sides of 8x4inch loaf pan with waxed paper. CUT rounded
top off pound cake; reserve for snacking or other use. Trim crusts from
pound cake. Cut cake horizontally into 5 slices. Line bottom and long sides
of loaf pan with 3 cake slices. Cut another cake slice in half; place on
short sides of pan.

BEAT cream cheese at medium speed of electric mixer until smooth.
Gradually beat in 1 cup of the milk. Add pudding mix, remaining 1 cup milk
and lemon rind. Beat at low speed until blended, 1 to 2 minutes. Fold in
1One half cups of the whipped topping.

SPOON One half of the filling into loaf pan. Reserve several strawberries for
garnish. Arrange remaining strawberries in filling, pressing down slightly.
Top with remaining filling. Place remaining cake slice on top of filling.
Chill until firm, about 3 hours.

UNMOLD dessert onto serving plate; remove waxed paper. Garnish with
remaining whipped topping and strawberries.

MAKES 16 servings, Prep time: 30 minutes, Chill time: 3 hours

From Favorite Recipes: JellO Easy Entertaining. Downloaded from Glen's
MM Recipe Archive, http://www.erols.com/hosey.