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.

  • prep time 30 min
  • total time 4 hr 30 min
  • ingredients 7
  • servings 12

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 serving
    Calories
    200
    (
    Calories from Fat
    35),
    % Daily Value
    Total Fat
    4g
    4%
    (Saturated Fat
    3g,
    3%
    ),
    Cholesterol
    35mg
    35%;
    Sodium
    470mg
    470%;
    Total Carbohydrate
    32g
    32%
    (Dietary Fiber
    0g
    0%
      Sugars
    24g
    24%
    ),
    Protein
    10g
    10%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    2%;
    Calcium
    25%;
    Iron
    2%;
    Exchanges:
    2 Starch; 2 Other Carbohydrate; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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