I want to thank Ginger for allowing me to share the recipe I found on her blog. You can check out her blog by clicking here.

4 limes
1/2 cup lime juice
8 oz cream cheese
2/3 cup sweetened condensed milk
12 oz Cool Whip
3 cups assorted fresh berries
1 cup frozen pound cake (I used frozen angel food cake)
1 pint lime sherbet

Thinly slice 2 limes and set aside.

Zest 3-4 limes to measure 1 tbsp., juice limes to measure 1/2 cup juice. Mix juice, 8 oz. cream cheese (it called for 6 oz., but what are you going to do with 2 leftover ounces of cream cheese? and CAN a recipe have too much cream cheese?), and 2/3 cup sweetened condensed milk.

Whisk until smooth. Then remove 1/2 cup out of a 12 oz. container of Cool Whip. Fold remaining Cool Whip into cream cheese mixture.

You’ll need 3 cups of assorted fresh berries (strawberries, raspberries, blackberries). Slice the strawberries and set aside.

Cut 1 frozen prepared pound cake (16 oz), thawed, into 1-inch cubes. (we used frozen angel food cake… DO NOT try this… it was too mushy. I want to try this recipe again using the pound cake next time.)

To assemble, place half the pound cake cubes in the bottom of a trifle bowl. Top with half of a 1 pint container of softened lime sherbet, using a small scoop, then spreading evenly over the cake. Top with half the berries and half of the cream cheese mixture. Arrange lime slices in a circular pattern against inside of the bowl to garnish. Repeat layers one time with remaining pound cake cubes, sherbet, berries, and cream cheese mixture.

Decorate with remaining Cool Whip. Sprinkle top with 1/4 cup toasted, sliced almonds and garnish with berries and lime slices if desired. Serves 16. (Or so it says.)

Emily made most of this dessert! THANKS for your help, EM!