Lemon & Blackberry (opposite of trifling) Trifle.

tri·fling  /ˈtrīf(ə)liNG/ 

Adjective: Unimportant or trivial.

Synonyms: trivial - petty - insignificant - piddling - paltry

This trifle is anything but trifling.  It's first to arrive, last to leave, life of the party trifle! It was one of my nearest and dearests' celebration of birth and she deserved something spectacular so I selected a dessert with a touch of elegance to it.  Like most epic events with our group of friends dessert was to follow a huge feast and massive amounts of wine so something light fit the bill. That very morning I had found this sparkling cut crystal salad serving set at Anna's Attic and knew it would be just right.  After a few minutes of soaping and polishing them up they were ready to be filled. It even came with a smaller bowl for extra berries and pretty little serving spoons! Initially I was going to use this incredibly lemony bunt cake I had just made the evening before but everything I read said the Frozen Sarah Lee Pound Cake was the way to go so I quickly ran to the nearest market, thankfully everywhere seems to carry these. Plus I didn't really want to give up that ring of gold glowing on my cake plate.  In hind sight chances are it would've been a soggy mess. I'm probably just telling myself that. You need to let it thaw for a bit, but by the time you've made the pudding and whipped the preserves it should be ready.  Here's what you need Sarah Lee frozen pound cake 2 packets of pudding A tub of cool whip A can of whipped cream Fresh berries A jar of seedless preserves A sprig of mint First cube this lady up into bite sized pieces. Line the bottom of your fancy bowl with the cake cubes and berries allowing room for the pudding and preserves to get through.  You want to make sure each scoop you serve has all the goodies but it doesn't need to be a work of art since it will soon be covered with the next layer. I mixed one packet of lemon pudding  with one packet of vanilla pudding, it was a really nice balance of sweet and tangy. Then spread on a layer of cool whip. Followed by a layer of seedless Blackberry preserves whipped into a sauce. Add more cake, sprinkle in fresh blackberries and just keep repeating the layers until you almost reach the top. Slide it in the fridge to let everything chill and meld together. Before serving you'll want to spruce it up. I topped this one with some whipped cream, berries and a fresh sprig of mint.  Chocolate curls would be nice if you created a chocolate raspberry trifle.  This served a pretty large group of heavily buzzed trifle eaters but I think next time I will make personal trifles with all the lovely, unique glassware I've accumulated over the years. Be fancy and have fun doing it!