Recipe

Lemon Blueberry Trifle Recipe

	Linspj / All my dishes 1 year, 2 months ago This is a great company recipe. It presents nicely and it is cool and delicious. Prep:30m Servings:10	Linspj
	very pretty for the summer

Does this look good? Yeah! / Nope

Fans

greekgirrr

momo_55gra

Ingredients

1 frozen prepared pound cake (16 ounces)

2 lemons

1 1/2 cups milk ( do not used skim)

1 container (8 ounces) sour cream (can be low fat)

1 container (8 ounces) frozen whipped topping, thawed, divided (can be Lite)

2 packages (3.4 ounces each) lemon instant pudding and pie filling (can use sugar free)

1 pint fresh blueberries (about 2 cups)

1 square (1 ounce) white chocolate for baking

Directions

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

Recent Gawkers