Strawberry Lemon Trifle

• 1 lb reduced-fat pound cake
• 8 ounces reduced-fat cream cheese
• 8 ounces Cool Whip Lite
• 1 (3 1/2 ounce) package lemon pudding mix
• 1 cup 2% low-fat milk
• 1 lemon, zested and juiced
• 1 quart fresh strawberries, thinly sliced

1. With a hand mixer whip cream cheese.
2. Stir in pudding mix.
3. Gradually stir in lemon juice, lemon zest and milk, mixing until well combined.
4. Arrange 1/3 pound cake in bottom of trifle dish.
5. Spoon 1/3 pudding mixture evenly over cake.
6. Layer 1/3 strawberries over pudding mixture.
7. (I use my Pampered Chef egg slicer on the strawberries--it makes quick work!
8. ).
9. Spoon 1/3 coolwhip over strawberries.
10. Repeat, making 2 more layesr.
11. Refrigerate several hours or over night.
12. Store in refrigerator.

cake, cream cheese, lemon pudding, milk, lemon, fresh strawberries

Taken from www.food.com/recipe/strawberry-lemon-trifle-374253 (may not work)