Summer Berry Trifle
 Juicy berries, pillowy cream, and crisp ladyfingers—this trifle looks like a showstopper but couldn’t be easier to throw together. Ingredients ¾ cup (8 oz) seedless raspberry jam 1 quart (1½ pounds) strawberries, hulled and cut into ¼-inch slices 1 pint (12 oz) raspberries 1 pint (12 oz) blueberries 1½ cups heavy whipping cream, cold 16 ounces cream cheese (preferably Philadelphia brand), at room temperature 1¾ cups confectioners' sugar 1 teaspoon vanilla extract 1 (7 oz) package crisp lady fingers (also called savoiardi biscuits) Fresh mint spring, for garnish (optional) ¾ cup (8 oz) seedless raspberry jam 1 quart (1½ pounds) strawberries, hulled and cut into ¼-inch slices 1 pint (12 oz) raspberries 1 pint (12 oz) blueberries 1½ cups heavy whipping cream, cold 16 ounces cream cheese (preferably Philadelphia brand), at room temperature 1¾ cups confectioners' sugar 1 teaspoon vanilla extract 1 (7 oz) package crisp lady fingers (also called savoiardi biscuits) Fresh mint spring, for garnish (optional) Instructions Set aside a few berries for topping the trifle. Heat the raspberry jam in a large bowl in the microwave for about 1 minute, or until hot and liquidy. Add the fresh berries and toss to coat. Let sit while you prepare the rest of the recipe, stirring occasionally. In a large bowl, whip the heavy cream until stiff peaks form. Set aside. In another large bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy. Beat in the vanilla, then beat in a third of the whipped cream. Using a large rubber spatula, fold in the rest of the whipped cream until well combined. Cover the bottom of a 9-inch (14-cup capacity) trifle dish or glass bowl with a layer of lady fingers (break into pieces as necessary). Follow with ⅓ of the berry-jam mixture (including ⅓ of the juices), then ⅓ of the cream. Alternate, ending with the cream cheese mixture on top; for the last layer of cream, leave a 1-inch border around the edge showing the fruit beneath. Garnish with the reserved whole berries and a fresh mint spring if using. Refrigerate for at least 8 hours, or overnight, before serving. Set aside a few berries for topping the trifle. Heat the raspberry jam in a large bowl in the microwave for about 1 minute, or until hot and liquidy. Add the fresh berries and toss to coat. Let sit while you prepare the rest of the recipe, stirring occasionally. In a large bowl, whip the heavy cream until stiff peaks form. Set aside. In another large bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy. Beat in the vanilla, then beat in a third of the whipped cream. Using a large rubber spatula, fold in the rest of the whipped cream until well combined. Cover the bottom of a 9-inch (14-cup capacity) trifle dish or glass bowl with a layer of lady fingers (break into pieces as necessary). Follow with ⅓ of the berry-jam mixture (including ⅓ of the juices), then ⅓ of the cream. Alternate, ending with the cream cheese mixture on top; for the last layer of cream, leave a 1-inch border around the edge showing the fruit beneath. Garnish with the reserved whole berries and a fresh mint spring if using. Refrigerate for at least 8 hours, or overnight, before serving. Nutrition Information Powered by Per serving (10 servings) Calories: 554 Fat: 31g Saturated fat: 18g Carbohydrates: 65g Sugar: 41g Fiber: 5g Protein: 7g Sodium: 197mg Cholesterol: 143mg Per serving (10 servings) Calories: 554 Fat: 31g Saturated fat: 18g Carbohydrates: 65g Sugar: 41g Fiber: 5g Protein: 7g Sodium: 197mg Cholesterol: 143mg