Lime Berry Mousse Trifle From Pampered Chef Recipes

PAMPERED CHEF LIME-BERRY MOUSSE TRIFLE

Steps:

• 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.

LIME BERRY MOUSSE TRIFLE FROM PAMPERED CHEF

Steps:

• Directions: Slice two limes using Ultimate Mandoline fitted with v-shaped blade; set aside. Using Microplane® Adjustable Grater, zest remaining limes to measure about 1 tablespoon zest; juice limes into Easy Read Measuring Cup using Citrus Press to measure 1/2 cup juice. In Classic Batter Bowl, whisk cream cheese, condensed milk, lime juice and zest with Stainless Whisk. Attach open star tip to Easy Accent® Decorator, fill with about 1/2 cup of the whipped topping and set aside. Gently fold in remaining whipped topping until smooth with Small Mix 'N Scraper®. Slice strawberries with Egg Slicer Plus®. Place berries in Small Batter Bowl. Cut pound cake into 1-inch cubes with Bread Knife. To assemble trifle, place half of the pound cake cubes into bottom of Trifle Bowl. Top with half of the sherbet using Small Scoop; 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. Pipe whipped topping rosettes around rim of trifle using decorator. Coarsely chop almonds using Food Chopper; sprinkle over top of trifle before serving. Garnish with additional berries, if desired. Yield: 16 servings