- 1 16 oz frozen Sarah Lee pound cake or home made make it as easy or as homemade as you want
- 3 limes
- 1 cup milk
- 8 oz sour cream
- 16 oz Cream whipped & sweetened to taste to medium-to-firm peaks or whipped crème fraiche and last choice (which I never use but others do) Cool Whip. I’d rather go with the whipped cream, simple whole ingredients.
- Lime JELL-O (3 oz each)
- In a large mixing bowl whisk together your milk and sour cream.
- Add to that mixture your two boxes of powdered lime JELL-O and whisk to combine.
- Fold 8 oz of Whipped Cream into your lime mixture reserving the other 8 oz for trifle assembly.
- Put the lime mixture into the fridge to set.
- Take your frozen pound cake and with a serrated knife cut off all of the dark edges.
- Cut your frozen pound cake into 1 inch cubes. It’s easier to cut the pound cake when it is still frozen.
- Slice two of your fresh limes for garnish.
- It’s all about presentation so have the layers so make sure the layers are even and visible. When adding each layer, start by placing them around the edges of your trifle bowl first and then work your way into the middle.
- Place 1/3 of the pound cake into the bottom of your trifle bowl. Push the pieces out to the sides.
- Add 1/2 of your lime mixture.
- Add another 1/3 of your pound cake pieces.
- Top that with 4 oz of the whipped cream
- Add the remaining pound cake pieces.
- Add the remaining half of your lime mixture.
- Fill a piping bag (or a ziploc bag with one end cut off) with the remaining 4 oz of whipped cream (lucky me I have a whip cream dispenser) and decorate the outside edge of the top of your trifle.
- Garnish with sliced fresh limes and the zest of the third lime.
i suggest keeping the whipped cream in the freezer in between layers so it doesn’t get too soft or put it in the piping bag and put that in the freezer while you do the other layers and take it out when you’re ready to do the final outside edge (don’t let it harden though)