Passionfruit Sponge Trifles

Passionfruit Sponge Trifles
10 Mins
Prep time
10 Mins
Cooking time
Serves 4

What you need

  • 250g tub PHILADELPHIA Light Spreadable Cream Cheese
  • 2 tablespoons caster sugar
  • 200ml low fat vanilla yoghurt
  • 6 sponge finger biscuits, halved lengthwise
  • pulp of 6 passionfruit
  • 1 large mango, cut into strips
  • passionfruit pulp, extra, to serve

How to make it

  1. BEAT the PHILLY and sugar together until smooth. Fold through the yoghurt.
  2. PLACE 2 sponge finger bases onto each serving plate. Dollop with PHILLY mixture, top with passionfruit and mango. Place lids on top of the fruit and drizzle with remaining pulp.
  3. REFRIGERATE 2 hours so that biscuits can soften.