2nd's please! (Recipe)

Jen's trifle recipe from her 4th of July Party!

Nutrition Note from Cass: Well, on the plus side, we have 6 grams of fiber and 4 grams of protein. We're somewhere between 350 and 400 calories, which is far from the worst I've seen, but I wouldn't eat it every night. The bad news is that we slide in at a whopping 10+ grams of fat, over half of which are saturated.

Red, White, and Blueberry Trifle
From Martha Stewart
Ingredients :

• 1/4 cup plus 1/3 cup sugar
• 1/4 cup fresh lemon juice
• 1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices
• 1 bar (8 ounces) reduced-fat cream cheese, room temperature
• 1 cup heavy cream
• 3 cups fresh blueberries (three 1/2-pint containers), rinsed and dried
• 3 cups fresh raspberries (two 6-ounce containers)

Directions:

1. Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice.
2. With an electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).
3. Arrange half the cake pieces in the bottom of a 2-quart serving dish. Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and raspberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.
4. Cover, and refrigerate until chilled, at least 1 hour and up to overnight.

This trifle serves 6-8 or 4 really hungry people.

A few little tips:
I do not own a trifle bowl myself, but the cake plate I have can be turned upside down and used as a punch bowl or as I used it - a trifle bowl. If that is not an option for you either you can just use a large bowl (a glass one would show all the layers of the trifle).
Also the one I made for the party I used strawberries (they looked a little better and were on sale at the store) instead of the raspberries.

I had originally saw the trifle in the Everyday Food Magazine (July/August 2009) and it sent me to Martha Stewart's web site for the recipe. This recipe was well worth the little bit of prep work involved. I can't what for an excuse to make this delicious recipe again.