Mini Jello Trifle Bites

By HeatherS

Ingredients

• 2 cups boiling wate
• r 2 pkg. (85 g each) Jell-O Raspberry Jelly Powder
• 3 slices (3/4 inch thick) prepared pound cake, each cut into 8 cubes
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1 cup Icing sugar
• 1 cup thawed Cool Whip Whipped Topping
• 1 tsp. Lemon zest

Details

Servings 24

Preparation

Step 1

ADD boiling water to jelly powder in large bowl; stir 2 min. until completely dissolved. Place 1 cake cube in each of 24 paper-lined miniature muffin pan cups; cover with jelly. Refrigerate 2 hours or until firm.

BEAT cream cheese in small bowl with mixer until creamy. Gradually beat in sugar. Gently stir in Cool Whip and zest until well blended. Spoon into pastry bag fitted with star tip; use to pipe cream cheese mixture onto trifles.