1. Slice two limes using Ultimate Mandoline fitted with v-shaped blade; set aside. Using Microplane® Adjustable Grater, zest remaining limes to measure about 1 tablespoon zest; juice limes into Easy Read Measuring Cup using Citrus Press to measure 1/2 cup juice.
2. In Classic Batter Bowl, whisk cream cheese, condensed milk, lime juice and zest with Stainless Whisk. Attach open star tip to Easy Accent® Decorator, fill with about 1/2 cup of the whipped topping and set aside. Gently fold in remaining whipped topping until smooth with Small Mix 'N Scraper®. Slice strawberries with Egg Slicer Plus®. Place berries in Small Batter Bowl.
3. Cut pound cake into 1-inch cubes with Bread Knife. To assemble trifle, place half of the pound cake cubes into bottom of Trifle Bowl. Top with half of the sherbet using Small Scoop; spread evenly. Top sherbet with half of the berries and half of the cream cheese mixture. Arrange lime slices in a circular pattern against inside of bowl to garnish. Repeat layers one time with remaining pound cake cubes, sherbet, berries and cream cheese mixture.
4. Pipe whipped topping rosettes around rim of trifle using decorator. Coarsely chop almonds using Food Chopper; sprinkle over top of trifle before serving. Garnish with additional berries, if desired.

Yield: 16 servings

Nutrients per serving: Calories 310, Total Fat 17 g, Saturated Fat 10 g, Cholesterol 60 mg, Carbohydrate 35 g, Protein 4 g, Sodium 120 mg, Fiber 1 g

Cook's Tips: To toast almonds in (8-in.) Sauté Pan, cook and stir 7-10 minutes over medium heat, stirring frequently with Small Slotted Turner until toasted. Remove from heat; cool.

Any flavor of sherbet can be used in this recipe, if desired.

Coat additional lime slices with sugar for a pretty garnish.