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Trifle: Fresh Lemon & Cream Cheese Trifle

Source of Recipe

billk54


List of Ingredients

16 ounces fat-free cream cheese
2 (3.4 oz.)pkg instant lemon pudding mix
2 cups skim milk
1 tablespoon grated lemon peel
1 cup lemon peel -- 4-5 lemons
8 ounce cont. frozen light whipped topping -- thawed
3 (3 oz.)pkg. 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.

Per serving; 200 calories, 4 grams fat, 6 % CFF,35 mg. cholesterol, 470 mg. sodium