Cut pound cake into bite size pieces to yield 6 cups. Reserve remaining cake for another use. Place half of cake cubes in a 2 1/2 qt trifle bowl.
Combine cheese, lemon curd and vanilla pudding, stirring well.
Drizzle 1/3 cup limoncello over cake in bowl. Spoon 1 1//4 cups lemon curd mixture over cake. Top with 1 cup whipped topping. Repeat layers once, ending with remaining 1 1/2 cups whipped topping. Chill.
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