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In a bowl, combine jam, berries and lemon zest; set aside. In another bowl mix Cool Whip and White Chocolate Amaretto mix; set aside. Line the bottom of a Longaberger Trifle bowl with a layer of cake slices, packing them tightly. Spreading evenly, top with half the raspberry mixture, then half the coolwhip mixture. Add a second layer of cake slices, raspberry mixture, and cream; sprinkle with coconut and crushed peppermints. Serve immediately, or for best texture, refrigerate, covered, overnight.
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