Pampered Chef Lime-Berry Mousse Trifle

READY IN: 15mins


  • 4 -5
    limes, divided
  • 6
    ounces cream cheese, softened
  • 1
    (12 ounce) container frozen whipped topping, thawed, divided
  • 3
    cups assorted fresh berries (strawberries, raspberries, blueberries and blackberries)
  • 1
    (16 ounce) prepared pound cake
  • 1
    pint lime sherbet, softened
  • 14
    cup sliced almonds, toasted
  • additional berries (to garnish) (optional)


  • Thinly slice two limes; set aside. Zest remaining limes to measure about 1 tablespoon zest; juice limes to measure 1/2 cup juice.
  • Whisk cream cheese, condensed milk, lime juice and zest. Gently fold in all but 1/2 cup of the whipped topping until smooth.
  • Slice strawberries.
  • Cut pound cake into 1-inch cubes.
  • To assemble trifle, place half the cake cubes into bottom of trifle bowl. Top with half of the sherbet; spread evenly. Top sherbet with half of the berries and half of the cream cheese mixture. Arrange lime slices in a circular pattern against inside of bowl to garnish. Repeat layers one time with remaining pound cake cubes, sherbet, berries and cream cheese mixture.
  • Decorate the top of the trifle with the remaining whipped topping, almonds and additional berries, if desired.
  • Note: Any flavor of sherbet can be used in this recipe.