Fresh Lemon and Cream Cheese Trifle

• cream cheese↗16 ounces
• instant lemon pudding mix2

  (3 1/2 ounce) packages

• milk↗2 cups
• grated lemon peel1 tablespoon
• lemon juice↗1 cup

  (4-5 lemons)

• Cool Whip8 ounces
• angel food cake1

  (13 ounce) packages, cut into 1 in cubes

Step-by-step instructions

1. 1

   In food processor bowl with metal blade, combine cream cheese, pudding mixes, milk, lemon peel and lemon juice; process until smooth.

2. 2

   Gently fold in whipped topping until well blended.

3. 3

   Arrange 1/3 of angel food loaf in bottom of trifle dish.

4. 4

   Spoon 1/3 of pudding mixture evenly over angel food.

5. 5

   Repeat, forming 2 additional layers.

6. 6

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

7. 7

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

8. 8

   Store in refrigerator.