Blackberry Lemon Cheesecake Trifle Recipe

• 1 pkt (8 ounce) reduced fat cream cheese, softened
• 1/3 c. Fresh lemon juice
• 1 can (14 ounce) low-fat sweetened condensed lowfat milk
• 2 c. Cold Whip Lite , thawed
• 1 ounce (10.75) package prepared frzn low-fat lb. cake, thawed
• 1/4 c. Frzn lemonade concentrate, thawed
• 1 jar (10 ounce) seedless blackberry jam, melted
• 6 c. Fresh or possibly thawed frzn blackberries

1. Combine cream cheese and lemon juice in a small bowl.
2. Beat with an electric mixer till smooth.
3. Stir in lowfat milk.
4. Mix in Cold Whip.
5. Set aside.
6. Cut lb.
7. cake into 1/4-inch-thick slices.
8. Arrange half of cake slices in the bottom of a large glass bowl or possibly trifle dish.
9. Combine lemonade concentrate and 1/4 c. water in a small bowl.
10. Brush half of lemonade mix over lb.
11. cake; let stand 5 min.
12. Brush half of jam over lb.
13. cake.
14. Spoon half of cream cheese mix over jam.
15. Arrange half of berries over top.
16. Repeat layers with remaining ingredients.
17. Cover with plastic wrap; chill overnight.
18. Garnish with fresh mint sprigs and a lemon peel curl if you like.

cream cheese, lemon juice, milk, lowfat lb cake, lemonade concentrate, blackberry, blackberries

Taken from cookeatshare.com/recipes/blackberry-lemon-cheesecake-trifle-86493 (may not work)