This is another WONDERFUL recipe from The Pampered Chef, from their All the Best recipe book.
I like to use this for Christmas and Easter. It is not too rich, like a lot of desserts can be, which is a big plus as well.
1 frozen prepared pound cake (16 oz)
1 1/2 cups milk
1 container sour cream (8 oz)
1 container frozen whipped topping, thawed, divided (8 oz)
2 packages lemon instant pudding and pie filling (3.4 oz each)
1 pint fresh blueberries
1 square white chocolate for baking (1 oz)
1. Cut pound cake into 1-inch cubes; place in large bowl. Zest one lemon; set aside. Juice same lemon. Sprinkle lemon juice over pound cake cubes; toss gently.
2. In medium 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.
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. Using a fine grater, 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. Attach open star tip to "Easy accent decorator" (you can use a frosting bag with large open star tip as well); fill with remaining whipped topping. Pipe 10 rosettes around edge of serving bowl. Score remaining lemon lengthwise; slice lemon into five 1/2 - inch slices. Cut each slice in half and place between rosettes. Place one reserved blueberry on each rosette. Grate remaining chocolate in center. Refrigerate at least 30 minutes before serving.
(You don't have to do the garnish, but it makes it look really pretty!:) )
Yield: 10 servings (but really, those are HUGE servings)