Make the trifle up to two days ahead of time and top with whip cream and fresh fruit just before serving.
Rinse blueberries and strawberries and dry on paper towels.
In a large bowl add vanilla pudding mixes, milk, cream cheese, and 1 TBLS vanilla. Whip with electric mixer to combine until smooth.
Slice strawberries into 4th's leaving a few of the nice ones whole or halved for decoration on top.
Slice poundcake into 1/2 inch slices.
To assemble: Take trifle dish or large glass bowl and layer pound cake (drizzled in Disaranno, optional), pudding mixture and berries ending in pound cake.
Whip heavy cream and 1 tsp vanilla until peaks form and top trifle with whipped cream and fresh berries.
Refrigerate for 2 hours or overnight for best flavor.