Twist of Lime Berry Truffle
1 pint (2 cups) Country Fresh Heavy Whipping Cream, whipped
1 (10-ounce) jar lime curd
1/2 (10-inch) angel food cake, cut into bite-size pieces (about 8 cups)
4 cups assorted berries (strawberries cut into fourths, blueberries, raspberries and/or blackberries)
In a large bowl, gently fold lime curd into whipped cream.
Place 1/3 angel food cake pieces on bottom of 12-cup trifle bowl or other clear glass serving bowl.
Top with 1 cup berries. Top with 1/3 whipped cream and lime curd mixture.
Repeat layering two more times.
Top with remaining 1 cup berries.
Cover; refrigerate at least 1 hour before serving.