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Fresh Lemon And Cream Cheese Trifle

This Fresh Lemon And Cream Cheese Trifle recipe uses Nonfat Cream Cheese, Lemon Pudding Mix, Skim Milk, Lemon Peel, and Cont Frozen Light Whipped Topping. Ready in about 5 hr, it serves 12. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 16 oz
• 6 3/4 oz
• 2 cup
• 1 tbsp
• 1 cup
• 8 oz
• 9 oz

Method (preview)

1. 1

   In food processor bowl with metal blade, combine cream cheese, pudding mixes, milk, lemon peel and lemon juice; process until smooth *.

2. 2

   Gently fold in whipped topping until well blended.

3. 3

   Arrange 1/3 cup of split ladyfingers in bottom of 13x9 inch (3 qt.) baking dish.

4. 4

   Spoon 1/3 of pudding mixture evenly over ladyfingers.

5. 5

   Repeat, forming 2 additional layers.

6. 6

   Cover with plastic wrap; refrigerate at least 4 hours or overnight.

7. 7

   If desired, serve garnished with thin lemon twists and fresh mint leaves.

8. 8

   Store in refrigerator.

9. 9

   Tip: If food processor is unavailable, beat cream cheese in large bowl with electric mixer until fluffy.

10. 10

    Add milk, beat well.

11. 11

    Gradually add 1 pkg. pudding mix and lemon juice; beat until blended.

12. 12

    Add remaining pudding mix and lemon peel; beat until well combined.