Lemon-Blueberry Trifle Recipe
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Category: |
Category: |
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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
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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. |
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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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