Fresh Lemon and Cream Cheese Trifle

Traditional English trifle calls for a cooked soft custard, which can be tricky to make. This foolproof lemon-flavored pudding mixture goes together in seconds in the food processor.

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Servings 12

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ingredients 7
Prep Time 30 min
Total Time 4 hr 30 min

Ingredients

2: (8-oz.) pkg. fat-free cream cheese

2: (3.4-oz.) pkg. instant lemon pudding and pie filling mix

2: cups skim milk

1: tablespoon grated lemon peel

1: cup fresh lemon juice (4 to 5 lemons)

1: (8-oz.) container frozen light whipped topping, thawed

3: (3-oz.) pkg. ladyfingers, split

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Directions

1 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.
2 Arrange 1/3 of split ladyfingers in bottom of 13x9-inch (3-quart) glass 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.

EXPERT TIPS

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Expert Tips

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

When grating lemon, lime or orange peel, wash and dry the fruit well first. As you grate the peel, use a light hand to remove just the flavorful colored part of the peel, not the bitter white "pith."