| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Desserts |
10 |
Servings |
INGREDIENTS
| 1 |
pk |
(8 oz) reduced fat cream cheese, softened |
| 1/3 |
c |
Fresh lemon juice |
| 1 |
cn |
(14 oz) low-fat sweetened condensed milk |
| 2 |
c |
Cool Whip Lite®; thawed |
| 1 |
oz |
(10.75) package prepared frozen low-fat pound cake, thawed |
| 1/4 |
c |
Frozen lemonade concentrate; thawed |
| 1 |
|
Jar (10 oz) seedless blackberry jam, melted |
| 6 |
c |
Fresh or thawed frozen blackberries |
INSTRUCTIONS
Combine cream cheese and lemon juice in a small bowl. Beat with an electric
mixer until smooth. Stir in milk. Fold in Cool Whip. Set aside. Cut pound
cake into 1/4-inch-thick slices. Arrange half of cake slices in the bottom
of a large glass bowl or trifle dish. Combine lemonade concentrate and 1/4
cup water in a small bowl. Brush half of lemonade mixture over pound cake;
let stand 5 minutes. Brush half of jam over pound cake. Spoon half of cream
cheese mixture over jam. Arrange half of berries over top. Repeat layers
with remaining ingredients. Cover with plastic wrap; refrigerate overnight.
Garnish with fresh mint sprigs and a lemon peel curl if desired.
Recipe by: No Time To Cook, July 1996
Posted to MC-Recipe Digest V1 #873 by "Crane Walden <cranew@foothill.net>"
<cranew@foothill.net> on Oct 28, 1997
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