Lemon Berry Trifle

Send to a Friend
Print

Ingredients

• 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.