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Lemon Blueberry Trifle Recipe

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

Marilyn Seebeck
Added: Wednesday, May 7, 2008


1 frozen prepared pound cake (16 ounces)
2 lemons
1 1/2 c. milk
1 (8oz.) sour cream
1 (8oz.) Cool Whip, thawed & divided
2 (3.4oz.) lemon instant pudding and pie filling
1 pint blueberries
1 square (1 oz.) white chocolate for baking

1. Cut pound cake into 1-inch cubes; place in large bowl. Zest one lemon; set aside. Juice same lemon using juicer. Sprinkle lemon juice over pound cake cubes; toss gently.
2. In bowl combine milk, sour cream, half the Cool Whip and reserved lemon zest; whisk until smooth. Add pudding mix; whisk until mixture begins to thicken.
3. Set aside 10 blueberries for garnish. To assemble trifle, place 1/3 of the cake cubes into the bottom of a 10-cup trifle/serving bowl. Top with 1/3 of the blueberries. Grate 1/4 of the white chocolate over blueberries. Top with 1/3 of the pudding mixture, spread evenly. Repeat layers two more times. Reserving remaining chocolate for garnish.
4. Attach star tip to decorator bag; fill with remaining Cool Whip. Pipe 10 rosettes around edge of serving bowl. Slice remaining lemon into five 1/4-inch slices. Cut each slice in half and place between rosettes. Place one blueberry on each rosette. Grate remaining white chocolate in center. Refrigerate at least 30 minutes before serving.




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