Shelly's Recipe

BLACKBERRY LEMON CHEESECAKE TRIFLE

Category: Trifles

1 (8 oz) pkg cream cheese, softened
1/3 cup lemon juice
1 (14 oz) can condensed milk
2 cup whipped topping
1 (10 3/4 oz) pkg frozen pound cake, thawed
1/4 cup frozen lemonade concentrate
1 (10 oz) jar seedless blackberry jam, melted
6 cups fresh or thawed frozen blackberries

Combine cream cheese and lemon juice. Beat until smooth. Add milk. Fold in whipped topping. Set aside. Cut pound cake into 1/4 inch slices. Arrange half of cake slices in bottom of a large glass bowl. Combine lemonade concentrate and 1/4 cu water in a small bowl. Brush half of the lemonade mixture over 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 and refrigerate overnight. Serves 10-12.