- 16
Ingredients
- 4-5 limes
- 6 ounces creamcheese, softened
- 2/3 cup sweetened condensed milk
- 1 container (12 ounces) frozen whipped topping, thawed, divided
- 3 CliPS assorted fresh berries, such as strawberries , raspberries and blackberries
- 1 frozen prepared pound cake (16 ounces). thawed
- 1 pint lime sherbet. softened
- 1/4 cup sliced almonds, toasted
- Additional berries for garnish (optional)
Preparation
Step 1
1. Slice two limes using Ultimate Mandoline fitted with v-shaped blade; set aside. Using Mic rop lane®
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.
2. 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.
3. Cut pound cake into t -lnch 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 wilh 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.
4. Pipe whipped topping rosettes around rim of trifle using decorator. Coarsely chop almonds using Food
Chopper; sprinkle over top of trifle before serving. Gamish with additional berries, if desired. Yield 16 servings