FRESH LEMON AND CREAM CHEESE TRIFLE

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Contributed by Mary Jo Tansy
  • 16 oz fat-free cream cheese
  • 2-3.4 oz pkg instant lemon pudding mix
  • 2 c skim milk
  • 1 T grated lemon peel
  • 1 c lemon peel–4-5 lemons
  • 8 oz container frozen light whipped topping, thawed
  • 3-3 oz pkg ladyfingers, split
In a food processor bowl with a metal blade, combine cream cheese, pudding mixes, milk, lemon peel, and lemon juice; process until smooth. 

Gently fold in whipped topping until well blended. Arrange 1/3 c of the pudding mixture evenly over ladyfingers. Repeat, forming 2 additional layers. 

Cover with plastic wrap; refrigerate for at least 4 hours or overnight. 

If desired, serve garnished with thin lemon twists and fresh mint leaves. 

Store in refrigerator. 

Makes 12 servings.

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