1-First, set aside some berries for topping to add a fresh finish later. Heat the ¾ cup seedless raspberry jam in the microwave for about 1 minute until it’s liquid, then gently toss in the strawberries, raspberries, and blueberries to coat them evenly. Let this mixture sit and stir occasionally to let the flavors develop.

2-Whip the 1½ cups cold heavy whipping cream until stiff peaks form, then set it aside for later.

3-Beat the 16 ounces cream cheese with 1¾ cups confectioners’ sugar until smooth, and mix in 1 teaspoon vanilla extract.

4-Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it, then add the rest until it’s fluffy.

5-In a trifle dish, layer broken ladyfingers on the bottom, followed by one-third of the berry mixture and juices, then one-third of the cream cheese mix.

6-Repeat the layers twice more, ending with the cream cheese on top, and leave a one-inch border for the berries to show through. Garnish with reserved berries and fresh mint if you like.

7-After assembling, refrigerate for at least 8 hours or overnight. This step ensures the layers set properly and the tastes blend beautifully.