My "Trifle" Recipe

I admit it: I only have a vague idea of what a "trifle"
really is, and I am far too lazy to visit Wikipedia to
find out. I don't want to let my vague idea become marred by
reality. But I make a mean "trifle" of sorts, and it is an
easy and crowd-pleasing summer recipe. So here goes:

Go shopping for the following:

Sara Lee frozen pound cake (only store it in the fridge)
A couple cans of whipped cream
whatever kinds of FRESH berries you like (say, 2 cups)
whatever exciting alcohol is not in your possession:
(options: apricot brandy, Chambord raspberry liqueur, Grand Marnier,
you get the idea) Could be replaced by fruit juice and almond
extract if you wanna go virgin.

You probably have a big clear glass bowl or dish. Get it out.
Some of us even got "trifle dishes" along the road of life.

A few hours before dessert:

On a deep plate, mix to taste your alcohol.
Maybe 1/2 cup total? Your call.

Cut the entire pound cake into 1 centimeter-sized
little cubes. Then toss them onto the deep plate
so they become alcohol-infused.

When the cubes are moist, but still fairly solid, transfer
to a bowl and add enough whipped cream so that they kind of
stick together.

Meanwhile, slice your berries into fairly small pieces. In
a separate bowl, mix sliced berries with similar combination of
alcohol (say, 1/4 cup booze, your call). Let that meld a bit.
You can mash any blackberries or raspberries for more effect.

Now, in the clear glass bowl, layer in the following order:

-the pound cake mixture
-the berries mixture
-just whipped cream
-the pound cake mixture
-the berries mixture
-just whipped cream

Repeat those layers til you run out of stuff.

Make sure the top layer is just whipped cream.

Add a few artistically placed whole berries right on top.

Serve and enjoy!