1-Getting started with your summer fruit trifle recipe is fun and straightforward, and it begins with gathering everything you need. First, set aside some berries for topping to add a nice finish to your layers. This step ensures your trifle looks as good as it tastes, with fresh pops of color on top.

2-Warm the ¾ cup seedless raspberry jam in the microwave for about 1 minute until it’s hot and easy to mix. Then, toss in the strawberries, raspberries, and blueberries, stirring now and then to let the flavors meld. While that’s sitting, whip the 1½ cups cold heavy whipping cream in a large bowl until stiff peaks form, and set it aside for later.

3-In another bowl, beat the 16 ounces room temperature cream cheese with the 1¾ cups confectioners’ sugar until it’s smooth and creamy. Add in 1 teaspoon vanilla extract and mix in one-third of the whipped cream to lighten it up. Fold the rest of the whipped cream gently until everything is fluffy and combined this makes the heart of your summer fruit trifle.

4-Now, grab a 9-inch trifle dish or a large glass bowl to show off those layers. Start by placing a layer of the 7 ounces package of crisp lady fingers at the bottom, breaking them as needed to fit nicely. Add one-third of the berry and jam mixture, including all those juicy bits, followed by one-third of the cream filling.

5-Keep going with the layers in the same order: lady fingers, berries and jam, then cream, until you use everything up. End with the cream cheese mixture on top, but leave a one-inch border around the edges so the colorful berries peek through. Garnish with the reserved berries and a fresh mint sprig if you like, and pop it in the fridge for at least 8 hours or overnight to let the flavors blend.