2 — 8 oz blocks cream cheese, softened
½ Cup Lemon Curd
1 — 14 oz package Stauffer’s® Ginger Snaps
1 — 14 oz package Stauffer’s® Lemon Snaps
Whipped Cream to taste
Combined the cream cheese and lemon curd into a mixing bowl and beat until smooth.
Place the Ginger Snaps into a food processor and pulse into crumbs. Place in a bowl and set aside.
Wipe out the food processor bowl with a paper towel.
Place the Lemon Snaps into the processor and pulse into crumbs.
Layer the trifles starting with the Ginger Snap crumbs.
Layer on some of the cream cheese mixture.
Top a layer of Lemon Snap crumbs.
Add another layer of the cream cheese mixture.
Top with whipped cream and lemon zest.
Makes 8 individual or one large trifle