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How to make it

  • Cut pound cake into 1-inch cubes; place in large colander 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 or use a microplane grater; set aside.
  • Juice lemon.
  • Sprinkle lemon juice over pound cake.
  • 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.
  • Set aside 12 blueberries for garnish.
  • To assemble trifle, place 1/3 of the cake cubes into bottom of chilled 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.
  • Attach open star tip to a decorator; fill with remaining whipped topping.
  • Decorate by piping 12 rosettes around edge of bowl. Place one lemon slice between rosettes and one reserved blueberry on each rosette. Grate remaining chocolate in center.
  • Yield: 10 servings or 20 sample servings
  • Source: Pampered Chef

Reviews & Comments 1

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    " It was excellent "
    momo_55grandma ate it and said...
    super great trifle love the blueberries in it thanks
    Was this review helpful? Yes Flag

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