Jeanette says: "I love trifle. And this recipe comes from a friend of mine (Lucy), but I've used it and it's awesome, so am submitting it here.... This dessert is much lighter than 'regular' trifle, and, if you're like me and don't care for egg custard, much tastier."

600g frozen berries (raspberries, blueberries, strawberries, or a combo), thawed ^{Note 1}
2 250g pkgs cream cheese, softened
½ cup sugar
3 cups whipping cream OR 1L Cool Whip, thawed
&30188; cup cherry brandy or other fruity liqueur ^{Note 2}
1 pound cake, sliced into ¼-inch slices
1 plain chocolate bar (like a Hershey bar or Dairy Milk) or 3 1oz squares of semi-sweet chocolate

Assemble trifle in large (preferably glass) bowl. Layer half of the pound cake slices on the bottom and pour over half of the remaining juice/liqueur mixture. Smooth over 1/3 of the cream cheese mixture. Layer on half of the berries. Using a vegetable peeler, grate chocolate shavings over the berries. Repeat cake, cream cheese, berry, and chocolate layers. Top with final 1/3 of the cream cheese mixture and final third of chocolate shavings. Refrigerate four hours or overnight. Serves 8 to 12.

I make my own pound cake, but you can easily buy one. If you want a fat-free recipe, use angel-food cake and fat-free cream cheese and Cool Whip instead.

Note 1: If you'd prefer not to use frozen berries, substitute 3 cups of fresh sliced strawberries or slightly crushed blueberries, raspberries, or blackberries (or a combo of the above), and use ¼ cup of orange juice and Triple Sec or Cointreau for the liqueur. I've also used macerated fruit instead of frozen; cherries in brandy, apricots in amaretto, etc.

Note 2: And, of course, if you don't care for alcohol, just omit it and double the amount of juice in the recipe.