1 frozen prepared pound cake (16 oz)
1 1/2 cups milk
1 container (8oz) sour cream
1 container (8 oz) frozen whipped topping, thawed, divided
2 packages (3.4 oz each) lemon instant pudding and pie filling
1 pint fresh blueberries (about 2 cups) (or 1 can blueberry pie filling)
1 square (1oz) white chocolate for baking
1. Cut pound cake into 1-inch cubes; place in large colander or bowl. Using a lemon Zester, make several lengthwise scores in one lemon, top to bottom; slice into 6 slices. Cut each slice in half and set aside for garnish. Zest remaining lemon using short strokes; set aside. Juice lemon. Sprinkle lemon juice over pound cake; toss. (I feel like this step is unnecessary as the lemon zest is overpowered by the lemon pudding. I leave it out of the next step as well)
2. In a bowl, combine milk, sour cream, half of the whipped topping and reserved lemon zest; whisk until smooth. Add pudding mix; whisk until mixture begins to thicken.
3. Set aside 12 blueberries for garnish. To assemble trifle, place 1/3 of the cake cubes into bottom of chilled trifle bowl or clear glass bowl. Top with 1/3 of the blueberries. Grate 1/4 of the chocolate over blueberries. Top with of the pudding mixture, pressing lightly. Repeat layers 2 more times, reserving the remaining grated chocolate for garnish. Spread remaining pudding over entire top of trifle, creating a smooth surface.
4. If desired, decorate top with whipped topping by piping 12 rosettes around edge of bowl. Place one lemon slice between rosettes and one reserved blueberry on each rosette. Or, spread remaining whipped topping over top. Place lemon slices and blueberries on top. Grate remaining chocolate in center. Chill until serving.
Yield: 10 large servings or 20 sample servings