Lemon Blueberry Trifle

Source: The Pampered Chef

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) packages lemon instant pudding and pie filling
1 pint fresh blueberries (about 2 cups)
1 (1 ounce) square white baking chocolate

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.

Yield: 10 servings or 20 sample servings

Nutrients per serving: Calories 410, Total Fat 18 g, Saturated Fat 12 g, Cholesterol 85 mg, Carbohydrate 56 g, Protein 5 g, Sodium 460 mg, Fiber 1 g