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“From Cooking with Paula Deen magazine, July/Aug 2010.”
READY IN:
15mins
SERVES:
10-12
YIELD:
1 trifle
UNITS:
US

Ingredients Nutrition

  • 2 (24 1/4 ounce) containersready-to-eat cheesecake filling
  • 14 cup lemon curd
  • 6 cups vanilla wafer crumbs
  • 6 cups mixed fresh berries

Directions

  1. In a large bowl, combine cheesecake filling and lemon curd.
  2. 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.
  3. Repeat layers twice, ending with berries. Cover and chill, or serve immediately.

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