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Fresh Lemon and Cream Cheese Trifle

A home-style Fresh Lemon and Cream Cheese Trifle made with Fat Free Cream Cheese, Instant Lemon Pudding Mix, Skim Milk, Lemon Peel, and Cont Frozen Light Whipped Topping. About 5 hr from start to finish for 12. Keep it handy for the next time you cook it.

Ingredients

• 16 oz
• 2
• 2 cup
• 1 tbsp
• 1 cup
• 8 oz
• 3

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.