Lemon Meringue Cheesecake Trifle

• Produce

  • 1 pint Blackberries, fresh
  • 1 pint Blueberries, fresh
  • 1 pint Raspberries, fresh

• Refrigerated

  • 4 Egg whites, large

• Condiments

  • 2 tbsp Lemon juice, fresh
  • 1 (23-ounce jar Lemon pie filling or lemon curd

• Baking & Spices

  • 1/2 tsp Cream of tartar
  • 10 tbsp Granulated sugar
  • 1/4 tsp Salt

• Bread & Baked Goods

  • 2 boxes No bake jell-o cheesecake

• Snacks

  • 2 cups Graham cracker crumbs

• Dairy

  • 8 tbsp Butter, unsalted
  • 3 cups Whole milk

Found on thechicsite.com

Description

Ingredients

• 2 cups crushed graham cracker crumbs
• 8 tablespoons (1 stick) unsalted butter, melted
• 2 tablespoons granulated sugar
• 2 boxes (11-ounce) no bake Jell-O cheesecake
• 3 cups whole milk
• 2 tablespoons fresh lemon juice
• 1 (23-ounce) jar lemon pie filling or lemon curd
• 1 pint fresh blackberries
• 1 pint fresh blueberries
• 1 pint fresh raspberries
• 4 large egg whites, room temperature
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/2 cup granulated sugar

Directions

• In a large bowl, combine the graham cracker crumbs, butter and sugar until well incorporated. Pour into a large trifle dish (or 8 mini jars) and press down into an even layer. In a separate bowl, mix together the jell-o no bake cheesecake mix with the milk and lemon juice and beat until smooth and somewhat thick. Pour over the crust layer. Cover loosely with plastic wrap and chill in fridge for at least 1 hour. Remove from fridge and pour the lemon pie filling or curd and spread into an even layer. Top with the fresh berries. To make the meringue, beat the egg whites in the bowl of a stand mixer until frothy. Stir in the cream of tartar and salt and beat on high until soft peaks form. Slowly stream in the sugar and continue to beat until stiff peaks form. Spoon the meringue on top of the berries to cover the top completely. Using a kitchen blow torch, toast the top. Serve immediately.