Ingredients

2 (24.2-ounce) tubs ready-to-eat cheesecake filling
1⁄4 cup lemon curd
6 cups vanilla wafer crumbs
6 cups mixed fresh berries

Directions

In a large bowl, combine cheesecake filling and lemon curd. Spread 21⁄3 cups cheesecake mixture on the bottom of a 31⁄2-quart trifle bowl. Sprinkle with 2 cups crumbs. Top with 2 cups mixed berries. Repeat
layers twice, ending with berries. Cover and chill, or serve immediately.

Recipe Courtesy of Cooking with Paula Deen Magazine