Made this for dessert last Easter...oh, mercy. Unbelievably delicious.

Berry “Margarita” Trifles (serves 8)

These little treats are fancy, easy, and mouth-wateringly yummy. Trifles are a delicious dessert, but I’ve always taken issue with the way they are scooped out of the pretty trifle bowl and slopped onto a serving plate. By the time it comes to the table, the dessert is unrecognizable. While the flavor is uncompromised, it seems inappropriate to spend so much time layering a pretty dessert, only to have a serving spoon demolish it like a wrecking ball. Solution: make individual trifles using lovely glasses. Margarita glasses work best, but martini glasses, rocks glasses, or just about any clear tumbler you’ve got should work well. If the thought of washing so many glasses makes you cringe, you could even use short plastic 9oz tumblers. Make this with any berries you prefer. I used fresh strawberries, and frozen raspberries thawed in a colander.
Recipe
16 slices of pound cake (store bought or homemade)
1.5 C sliced strawberries
1 C raspberries
1 pint heavy whipping cream
1 C sugar, divided
8oz package cream cheese, softened
2 Tbsp lime juice
¾ C apricot jam
½ C Grand Marnier
In a small sauce pan, combine apricot jam and Grand Marnier. Bring to a simmer over medium heat, and continue to cook for about 5 minutes, whisking the mixture occasionally. Break up the large bits of apricot so that the mixture resembles a syrup. Remove from heat.
Next, using a wire whisk attachment, whip the heavy cream with ½ C of sugar on high speed for about 2 minutes, or until the cream has just formed stiff peaks. Do not over whip. Transfer whipped cream to a clean bowl and reserve in the refrigerator. Add the softened cream cheese to the mixing bowl used for the whipped cream. Mix the cream cheese with the remaining sugar and the lime juice until the mixture is smooth. Fold about ½ C of the whipped cream into the cream cheese mixture. This would be a great time to lick the spatula. Go ahead--no one’s watching. Well, except for maybe the Easter Bunny.Layering: Place a few berries in the bottom of each Margarita glass. Top with a slice of pound cake. Drizzle the slice of pound cake with Grand Marnier syrup. Spread about 3 Tbsp of cream cheese mixture on top of pound cake slice—just eyeball it! Add another layer of berries, followed by another slice of pound cake, then drizzle pound cake with Grand Marnier syrup again. This time, top it off with whipped cream, spreading out to the edges of the glass. Wrap with plastic, and store trifles in the refrigerator for at least an hour, and up to 12 hours. Garnish with more berries before serving.