Strawberry Lemon Trifle

A wonderful trifle recipe modified to be on the lower fat side of dessert!

• Ready In: 30 mins
• Serves: 12
• Yields: 12

Ingredients

• 1  lb  reduced-fat pound cake
• 8  ounces reduced-fat cream cheese
• 8  ounces Cool Whip Lite
• 1 (3 1/2ounce) package lemon pudding mix
• 1  cup 2% low-fat milk
• 1  lemon, zested and juiced
• 1  quart fresh strawberries, thinly sliced

Directions

1. With a hand mixer whip cream cheese.
2. Stir in pudding mix.
3. Gradually stir in lemon juice, lemon zest and milk, mixing until well combined.
4. Arrange 1/3 pound cake in bottom of trifle dish.
5. Spoon 1/3 pudding mixture evenly over cake.
6. Layer 1/3 strawberries over pudding mixture. (I use my Pampered Chef egg slicer on the strawberries--it makes quick work!).
7. Spoon 1/3 coolwhip over strawberries.
8. Repeat, making 2 more layesr.
9. Refrigerate several hours or over night.
10. Store in refrigerator.