Blackberry Lemon Cheesecake Trifle

1 pk (8 oz) reduced fat cream cheese, softened
1/3 c Fresh lemon juice
1 cn (14 oz) low-fat sweetened condensed milk
2 c Cool Whip Lite(r); thawed
1 oz (10.75) package prepared frozen low-fat pound cake, thawed
1/4 c Frozen lemonade concentrate; thawed
1 Jar (10 oz) seedless blackberry jam, melted
6 c Fresh or thawed frozen blackberries

Combine cream cheese and lemon juice in a small bowl. Beat with an electric mixer until smooth. Stir in milk. Fold in Cool Whip. Set aside. Cut pound cake into 1/4-inch-thick slices. Arrange half of cake slices in the bottom of a large glass bowl or trifle dish. Combine lemonade concentrate and 1/4 cup water in a 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. Garnish with fresh mint sprigs and a lemon peel curl if desired.

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