Lemon Berry Trifle
By Paula Deen
JUMP TO RECIPE
Ingredients
- 2 (24.2 oz) tubs ready-to-eat cheesecake filling
- 1/4 cup lemon curd
- 6 cups vanilla wafer crumbs
- 6 cups mixed fresh berries
Directions
In a large bowl, combine cheesecake filling and lemon curd. Spread 2 1/3 cups cheesecake mixture on the bottom of a 3 1/2-quart trifle bowl. Sprinkle with 2 cups crumbs. Top with 2 cups mixed berries. Repeat layers twice, ending with berries. Cover and chill, or serve immediately.
