Another Trifle

After my great success, I decided to try another recipe out for my trifle bowl. Lemon Blueberry Trifle. We invited some friends over to share since there was so much to eat. We loved the company and enjoyed the yummy treat. It was delicious, not as sweet and rich as the Chocolate Raspberry Trifle, but still good. It felt like summer had entered our home. :)

Here's the final product.

Here's the directions revised but originally from Pampered Chef.

2 Lemons
1 Pound Cake, frozen for easier cutting

8 ounces of Sour Cream
8 ounces Whipped Topping, thawed and separated in half
1 1/2 cups milk
2 small packages of Instant Lemon Pudding

18 ounces fresh Blueberries, put 10 aside for garnish
2 ounces White chocolate, grated, I used Ghiradelli's

Zest one lemon, put zest aside. Squeeze juice from the zested lemon. Gently toss lemon juice in with cubed pound cake.

Mix sour cream, milk and half of the Whipped Topping, Lemon Zest together until well blended. Mix in pudding. Stir until it starts to thicken.

Add 1/4 to 1/2 of the grated White chocolate to the blueberries.

The layers are as follows:
1 Pound Cake with juice
Blueberries and Chocolate
Pudding mixture
Repeat two more times

Garnish with remaining whipped topping, blueberries and chocolate.