Blueberry Cheesecake Trifle |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 10 |
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I was in the mood for a trifle, but have to watch sugars and fats, and I really wanted something cool tasting. This has a mild lemon flavor to complement the blueberries....they go so well together! Ingredients:
1 pint freshly washed blueberries (fresh is better than frozen, texture-wise) |
2 (8 ounce) packages neufchatel cheese (low-fat cream cheese) |
1 (1/3 ounce) package sugar-free lemon gelatin |
2 (8 ounce) containers cool whip lite |
8 ounces angel food cake, cubed (1/2 of a round cake or a whole loaf-shaped) |
Directions:
1. Beat together the 2 pkgs of nuefchatel cheese and the lemon jello.
2. Lightly beat in 1 container of CoolWhip.
3. Layer 1/2 of the angel food cake cubes on the bottom of a trifle bowl.
4. Top with 1/2 the cream cheese mixture, 1/2 the blueberries, and 1/2 of the CoolWhip.
5. Repeat, reserving a few blueberries for garnishing on the top.
6. Trifles are a great make-ahead dessert.
7. This is best if it gets to sit for a few hours.
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