Raspberry Lemon Cheesecake Trifle

RASPBERRY LEMON CHEESECAKE TRIFLE

From: Epicurious.com
Submitted by: Marilyn Steffensen

1 8 ounce cream cheese, softened
1/3 cup lemon juice
1 can sweetened condensed milk
2 cups whipped topping, thawed
1 pound cake
1/4 cup frozen lemonade concentrate, thawed
3 cups fresh or frozen raspberries, thawed
1. Put jam in small saucepan and cook over low heat until just melted. Meanwhile, beat cream cheese and lemon juice until smooth. Stir in milk. Fold in whipped topping. Set aside.
2. Cut pound cake in 1/4 inch slices. Arrange half of cake slices in bottom of trifle dish.
3. Combine lemonade concentrate and 1/4 cup water in small bowl. Brush half of lemonade mixture over pound cake; let stand 2 minutes. Brush half of jam over pound cake. Spoon half of cream cheese mixture over jam. Arrange half of the berries over top. Repeat layers with remaining ingredients. Cover with plastic wrap; refrigerate 6 hours or overnight.