Lemon Berry Trifle
1 pound cake or lemon layer cake
1 8oz. container whipped cream cheese
1 8oz. tub frozen whipped topping, thawed
1 10 oz. jar lemon curd
1 pint blueberries
1 pint raspberries
1 lb strawberries
1/2 c. sugar
2 T limoncello liqueure
Step 1: Prepare the berries. Into a nonreactive bowl slice all but 5 or 6 of the strawberries, add half the raspberries and half to blueberries along with the sugar and limoncello. Allow to macerate for 1 hour at room temp.
Step 2: Fold togather the cream cheese and lemon curd until well combined. Gently fold in 1/3 of the whipped topping. Continue with the rest, taking care not to deflate the ingredients.
Step 3: Assembly. Use a glass straight sided bowl or container (so you can see the layers). Slice the cake into 1/2" thick slices and line the bottom of the bowl. Sprinkle with 1 tbsp. of limoncello and top with 1/3 of the berries and then 1/3 of the filling. Repeat for two more layers. Top with the remaining fresh berries. Allow to chill for 2hrs or overnight. Enjpy!