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August 2, 2011
Lemon Berry Trifle
Treasured Desserts
Prep time:
20 minuteschilling time:
6 to 8 hours“Grandma's stunning trifle was a real conversation stopper at the dinner table.”
Ingredients
Serves 10
- 1 (8-ounce) package cream cheese, softened
- 1/3 cup lemon juice
- 1 (14-ounce) can sweetened condensed milk
- 2 cups thawed frozen nondairy whipped topping
- 1 (10 3/4-ounce) package frozen pound cake, thawed
- 1/4 cup frozen lemonade concentrate, thawed
- 1/3 cup water
- 1 (10-ounce) jar seedless blackberry jam, melted
- 6 cups fresh or thawed frozen blackberries
Directions
1
Combine cream cheese and lemon juice in medium bowl. Beat with an electric mixer set at medium speed until smooth. Stir in sweetened condensed milk until well blended. Fold in whipped topping and 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 water in small bowl. Brush half of lemonade mixture over pound cake; let stand about 5 minutes.
4
Brush half of jam over pound cake. Spoon half of cream cheese mixture over jam. Arrange half of berries on top of cream cheese mixture. Repeat layers with remaining ingredients. Cover with plastic wrap; refrigerate for 6 to 8 hours or overnight.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
Grandma's Lemon Berry Trifle was part cheesecake and part trifle, and it was as easy to make as it was elegant. To save time and energy, she used a store-bought pound cake as the base. She chose a large glass bowl to showcase each of the colorful and tasty trifle layers.
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