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Receta Fresh Lemon And Cream Cheese Trifle
by Global Cookbook

Fresh Lemon And Cream Cheese Trifle
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  Raciónes: 12

Ingredientes

  • 16 ounce nonfat cream cheese
  • 6 3/4 ounce lemon pudding mix instant (2 - 3.4 ounce. pkgs)
  • 2 c. skim lowfat milk
  • 1 Tbsp. lemon peel grated
  • 1 c. lemon peel 4-5 lemons
  • 8 ounce cont. frzn light whipped topping thawed
  • 9 ounce ladyfinger cookies (3 - 3oz pkgs),split

Direcciones

  1. In food processor bowl with metal blade, combine cream cheese, pudding mixes, lowfat milk, lemon peel and lemon juice; process till smooth*. Gently mix in whipped topping till well blended. Arrange 1/3 c. of split ladyfingers in bottom of 13x9 inch (3 quart.) baking dish. Spoon 1/3 of pudding mix proportionately over ladyfingers. Repeat, forming 2 additional layers. Cover with plastic wrap; chill at least 4 hrs or possibly overnight. If you like, serve garnished with thin lemon twists and fresh mint leaves. Store in refrigerator.
  2. Makes 12 servings.
  3. Tip: If food processor is unavailable, beat cream cheese in large bowl with electric mixer till fluffy. Add in lowfat milk, beat well. Gradually add in 1 pkg. pudding mix and lemon juice; beat till blended. Add in remaining pudding mix and lemon peel; beat till well combined.