Lemon Pound Cake Berry Trifle

Ingredients:

• 1 (16 ounces) package Sara Lee® Lemon Pound Cake frozen
• 3 cups strawberries sliced
• 3 cups blueberries
• 1 (12 ounces) container frozen whipped topping thawed

Directions:

1. Slice pound cake horizontally into 3 layers. Using a cookie cutter of a preferred shape, cut pound cake into shapes. Cut remaining pound cake into 1-inch pieces or into smaller shapes.
2. Place half of the cut-up pound cake pieces on the bottom of a trifle or serving bowl. Place cut-out shapes on side of bowl.
3. Top with half of the fruit and whipped topping; repeat layers. Garnish with small shapes, if desired. Serve immediately or store in refrigerator until ready to serve.