Easy Blackberry Lemon Cheesecake Trifle Recipe | Make-Ahead Dessert

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.

This recipe appears in: Trifles & Parfaits 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