Fresh Lemon and Cream Cheese Trifle

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

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

Directions

  1. 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. 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.

Notes

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Nutrition Information

Recipe Step Photos

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