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
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.
Yields
10 Servings