Lemon Blueberry Trifle

By s_curtis444

Ingredients

• 1 frozen prepared pound cake
• 2 lemons
• 1 1/2 c. milk
• 1 (8oz.) container sour cream
• 1 (8oz.) frozen whipped topping, thawed, divided
• 2 pkgs. (3.4oz ea) lemon instant pudding and pie filling
• 1 pint blueberries
• 1 square (1 oz. white choc. for baking)

Preparation

Step 1

Cut pound cake into 1" cubes; place in large colander bowl. Zest a lemon, set aside. Juice same lemon. Sprinkle juice over pound cake cubes; toss gently.
In batter bowl, combine milk, sour cream, half o whipped topping & reserved lemon zest; whisk till smooth. Add pudding mix; whisk till mixture begins to thicken.
Set aside 10 blueberries for garnish. Place 1/3 of cake cubes into bottom of 10-cup serving bowl. Top w/ 1/3 blueberries. Using cheese grater, grate 1/4th of chocolate over blueberries. Top w/ 1/3 pudding, spreading evenly. Repeat layers 2 more times. Reserve remaining chocolate for garnish.
Pipe on remaining whipped topping in small rosettes around edge of bowl, leaving space inbetween. Score remaining lemon lengthwise, slice into 5 1/4" slices. Cut each slice in 1/2 and place between piped topping rosettes. Place one reserved blueberry on each rosette. Grate remaining chocolate in center. Refrigerate 30 min. before serving.