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Lemon-Blueberry Trifle Recipe

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This recipe for Lemon-Blueberry Trifle, by , is from The DiSalvatore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rosemary Burr
Added: Thursday, July 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1, 16 oz. frozen prepared pound cake
2 lemons
1 1/2 cups milk
1, 8 oz. container sour cream
1, 8 oz. container frozen whipped topping, thawed and divided
2, 3.4 oz. pkgs. instant lemon pudding and pie filling
1 pint blueberries
1, 1 oz. square white chocolate for baking

Directions:
Directions:
1. Cut pound cake in to 1-inch cubes; place in large bowl. Zest one lemon; set aside. Juice same lemon and sprinkle juice over pound cake cubes; toss gently.
2. In another bowl, combine milk, sour cream, half of the whipped topping and reserved lemon zest; whisk until mixture begins to thicken.
3. Set aside 10 blueberries for garnish. To assemble trifle, place one-third of the cake cubes into bottom of 10 cup serving bowl. Top with one-third of the blueberries. Grate one-fourth of the chocolate over blueberries. Top with one-third of the pudding mixture, spreading evenly. Repeat layers two more times. Reserve remaining chocolate for garnish.
4. Use remaining whipped topping for garnish by spooning or using a decorator to make rosettes or dollops around the edge of the serving bowl.
5. Score remaining lemon lengthwise; slice lemon into five 1/4 inch slices. Cut each slice in half and place between rosettes.
6. Grate remaining chocolate in center. Refrigerate at least 30 minutes before serving.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
Tip: Leave the pound cake frozen, it will be easier to cut. This trifle is a great make-ahead recipe. It can be assembled several hours before serving, or even the night before.

 

 

 

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