Prep Time: 30 minutes
Total Time: 40 minutes
2 quarts strawberries- washed, drained, and sliced
1 pint blueberries- washed and drained
1/4 cup sugar (or 1/4 cup sugar substitute like Splenda)
2 tablespoons lemon juice
2--8 ounce blocks cream cheese, softened
1 C. sour cream
1 1/2 C. powdered sugar
1 t. vanilla extract
16 ounce Large tub of Lite whipped topping or 1 pint cream, whipped
1 large Sara Lee Butter Pound cake, cut into square pieces
Set aside some berries for garnish. Mix rest with sugar and lemon juice. Set aside.
Set aside 1/4 of whipped topping for top.
Mix cream cheese, sour cream, powdered sugar, and vanilla in blender or food processor for smooth consistency. Scrape into bowl, fold in whipped cream lightly, don't over fold.
In a trifle bowl: Layer in 1/3 cake, 1/3 berries, 1/3 cream cheese mixture, repeat for 2 more layers. If you like more defined layers : 1/2 cake, 1/2 berries, 1/2 cream cheese mixture, repeat. Cover with whipped topping previously set aside, garnish with remaining berries. Refrigerate. Serves 8, suggested serving in medium sized margarita style glasses for additional trifle effect.