Cake

2 Sara Lee pound cakes, sliced ½ inch thick
1 c. Chambord liquor or as needed

Mousse

2 packages Xcell Lime Mousse, (found at Great News)
4 c. heavy whipping cream
1/2 pt. raspberries, rinsed and well drained
1/2 pt. blueberries, rinsed and well drained

Prepare the Xcell Mousse mix according to the package. Fold in the raspberries and blueberries.

Topping

1 c. heavy whipping cream
1 T. sugar
2 t. vanilla extract
1/2 pt. raspberries, rinsed and well drained
1/2 pt. blueberries, rinsed and well drained

In a chilled bowl of an electric mixer, with the wire whip attachment, combine the cream, sugar and vanilla; whip until firm peaks form.

Assembly
Place a single layer of the pound cake in the bottom of a 9 inch diameter trifle dish and sprinkle a little of the Chambord over the cake.

Place 1/2 of the lime mousse over the cake and spread to smooth. Place another layer of the cake with Chambord and the remaining mousse. Top with the remaining cake and a more Chambord. Finish with a layer of whipped cream and garnish with the raspberries and blueberries.