Pampered Chef Recipes
Lemon Blueberry Trifle
Yield: 10 servings or 20 sample servings
Ingredients
- 1 (16 ounce) frozen prepared pound cake
- 2 lemons
- 1 1/2 cups milk
- 1 (8 ounce) container sour cream
- 1 (8 ounce) container frozen whipped topping, thawed, divided
- 2 (3.4 ounce) boxes lemon instant pudding and pie filling
- 1 pint fresh blueberries (about 2 cups)
- 1 (1 ounce) square white baking chocolate
Instructions
- Using Serrated Bread Knife, cut pound cake into 1 inch cubes; place in large Colander Bowl.
- Using Lemon Zester/Scorer, 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; set aside.
- Juice lemon using Lemon Aid. Sprinkle lemon juice over pound cake; toss with Mix 'N Scraper.
- In Classic Batter Bowl, combine milk, sour cream, half of the whipped topping and reserved lemon zest; whisk until smooth using Stainless Steel Whisk. 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 Chillzanne Bowl. Top with 1/3 of the blueberries. Using Deluxe Cheese Grater, 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. Using Large Spreader, spread remaining
pudding over entire top of trifle, creating a smooth surface.
- Attach open star tip to Easy Accent Decorator; fill with remaining whipped topping. Decorate by piping 12 rosettes around edge of Chillzanne Bowl. Place one lemon slice between rosettes and one reserved blueberry on each rosette.
- Grate remaining chocolate in center.
Nutrition
Per serving: Calories 410, Total Fat 18g, Saturated Fat 12g, Cholesterol 85mg, Carbohydrate 56g, Protein 5g, Sodium 460mg, Fiber 1g
Attribution
Recipe credit: Pampered Chef