Shelly's Recipe

BLACKBERRY LEMON CHEESECAKE TRIFLE

Category: Trifles

1 pkg (8 oz) cream cheese, softened
1/3 cup lemon juice
1 can sweetened condensed milk
2 cups thawed frozen nondairy whipped topping
1 pkg (10-3/4 oz) 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 in small bowl. Beat with electric mixer until smooth. Stir in milk. Fold in whipped topping. Set aside.

Cut lbs cake into 1/4-inch-thick slices. Arrange half of cake slices in bottom of large glass bowl or trifle dish.

Combine lemonade concentrate and 1/4 cup water in small bowl. Brush half of lemonade mixture over lbs cake; let stand 5 minutes. Brush half of jam over lbs 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. Serves 6-8