RED, WHITE AND BLUE TRIFLE
Ingredients:
8 oz. cream cheese, at room temperature
1/2 c. granulated sugar
1-1/2 c. heavy cream
1 tsp. vanilla extract
1 lb. pound cake, cubed
2-6 oz. containers blueberries (about 2 cups)
2-6 oz. containers blackberries (about 2 1/2 cups)
1-1/2 qt. strawberries, stems removed, sliced

1. Combine the cream cheese and granulated sugar in the bowl of a stand mixer with a paddle attachment. Beat on medium-high speed for 1-2 minutes until smooth. Scrape the sides and bottom of the bowl. With the mixer on medium, slowly add the heavy cream and vanilla and mix until combined. Switch to the whisk attachment and whip at medium speed until soft peaks form and the mixture is easy to dollop.
2. Place a single layer of cake cubes in a large trifle dish (about 12 to 14 cups). Top with 2/3 of the blueberries and blackberries, then 1/2 of the whipped cream (about 2 cups), then 2/3 of the strawberries. Repeat the cake and cream layers once more, then decorate the top with the remaining berries. Serve immediately or make in advance and store for up to 24 hours in the refrigerator.
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