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Lemon Berry Trifle
8 ounces fat-free cream cheese
3 3/8 ounces instant lemon pudding mix
1 cup skim milk
1 teaspoon lemon zest - grated
1/2 cup lemon juice
4 ounces Cool Whip Lite or fat free
4 1/2 ounces ladyfinger cookies - split
1/4 cup strawberries - hulled and sliced or raspberries, left whole
In a food processor fitted with metal blade, combine cream cheese,
lemon pudding mix, skim milk, lemon zest, and lemon juice. Process
until smooth. Gently fold in Cool Whip.
Arrange 1/3 of ladyfingers in bottom of baking dish, bowl, or
casserole dish. Spoon 1/3 of pudding mixture. Spread evenly. Arrange
a 1/3 of strawberries over pudding mixture. Repeat twice. Cover with
plastic wrap; refrigerate at least 4 hours.
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