Blackberry Lemon Cheesecake Trifle
1 package (8 ounces) reduced-fat cream cheese, softened
1/3 cup lemon juice
1 can (14 ounces) low-fat sweetened condensed milk
2 cups thawed frozen nondairy whipped topping
1 package (10-3/4 ounces) low-fat frozen pound cake, thawed
1/4 cup frozen lemonade concentrate
1 jar (10 ounces) seedless blackberry jam, melted
6 cups fresh or thawed frozen blackberries
Make-Ahead Time up to 1 day before serving
Combine cream cheese and lemon juice in small bowl. Beat with electric mixer until smooth. Stir in milk. Fold in whipped topping. Set aside.
Cut pound cake into 1/4-inch-thick slices. Arrange half of cake slices in bottom of large glass bowl or trifle dish.
Combine lemonade concentrate and 1/4 cup water in small bowl. Brush half of lemonade mixture over pound cake; let stand 5 minutes. Brush half of jam over pound cake. Spoon half of cream cheese mixture over jam. Arrange half of berries over top. Repeat layers with remaining ingredients. Cover with plastic wrap; refrigerate overnight.