Lime-Berry Mousse Trifle


One more fun tropical recipe from our Back to Business Meeting! I hadn't made very many trifles until I started doing Pampered Chef but I love the ease and presentation of these beautiful desserts. Here is a really refreshing dessert that would go great with Mexican cuisine or on a summer day... Maybe I'm dreaming for sunny beach days? Either way.. This is a great recipe!
4-5 limes, divided
6 oz. (175 g) cream cheese, softened
2/3 cup (150 mL) sweetened condensed milk
4 1/2 cups thawed, frozen whipped topping, divided
3 cups assorted fresh berries such as strawberries, raspberries and blackberries
2 frozen prepared pound cakes, thawed (or homemade pound cake!)
2 cups lime sherbet, slightly softened 
1/4 cup sliced almonds, toasted
Additonal berries for garnish

1. Slice 2 slimes crosswise and set them aside. Zest remaining limes to measure about 1 Tbs. zest; juice limes into measuring cup to measure 1/2 cup juice. This is the BEST citrus press around!
2. In mixing bowl whisk together cream cheese, condensed milk, lime juice and zest. Attach open star to piping bag or decorator. Fill with 1/2 cup of the whipped topping and set aside. Gently fold in the remaining whipped topping until smooth. Slice strawberries and place berries in a small bowl.
3. Cut pound cake into 1-in. cubes with bread knife. To assemble trifle, place half of the pound cake cubes into the bottom of the trifle bowl, pressing down gently. Top with half of the sherbet and spread evenly. Top sherbet with half of the berries and half of the cream cheese mixture. Arrange lime slices in a circular pattern against the inside of the bowl to garnish. Repeat layers one time.
4. Pipe whipped topping rosettes around rim of trifle using decorator. Coarsely chop almonds; sprinkle over top of trifle before serving. Garnish with additional berries, if desired.


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