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Trifle: Lemon and Cream Cheese Trifle

Source of Recipe

Fast and Healthy Magazine, May 1997


List of Ingredients

16 ounces cream cheese
2 packages instant lemon pudding mix (3.4 oz size)
2 cups skim milk
1 cup lemon peel (4-5 lemons)
8 ounces cool whip, thawed
2 packages ladyfingers, split


Recipe

In food processor bowl with metal blade, combine cream cheese, pudding mixes, milk, lemon peel and lemon juice; process until smooth *. Gently fold in whipped topping until well blended. Arrange 1/3 cup of split ladyfingers in bottom of 13x9 inch (3 qt.) baking dish. Spoon 1/3 of pudding mixture evenly over ladyfingers. Repeat, forming 2 additional layers. Cover with plastic wrap; refrigerate at least 4 hours or overnight. If desired, serve garnished with thin lemon twists and fresh mint leaves. Store in refrigerator. Makes 12 servings.

* Tip: If food processor is unavailable, beat cream cheese in large bowl with electric mixer until fluffy. Add milk, beat well. Gradually add 1 pkg. pudding mix and lemon juice; beat until blended. Add remaining pudding mix and lemon peel; beat until well combined.