Fresh Lemon And Cream Cheese Trifle - cooking recipe

Ingredients

16 ounces cream cheese
2 (3 1/2 ounce) packages instant lemon pudding mix
2 cups milk
1 tablespoon grated lemon peel
1 cup lemon juice (4-5 lemons)
8 ounces Cool Whip
1 (13 ounce) angel food cake, cut into 1 in cubes

Preparation

In food processor bowl with metal blade, combine cream cheese, pudding mixes, milk, lemon peel and lemon juice; process until smooth.
Gently fold in whipped topping until well blended.
Arrange 1/3 of angel food loaf in bottom of trifle dish.
Spoon 1/3 of pudding mixture evenly over angel food.
Repeat, forming 2 additional layers.
Cover with plastic wrap; refrigerate at least 4 hours or overnight.
If desired, serve garnished with thin lemon twists and fresh mint leaves.
Store in refrigerator.