Lemon Blueberry Trifle

If you have noticed a pattern in the recipes in this blog, it's that the ingredients are rarely over-processed. This recipe does not fall into that pattern, so if this is not your thing, don't look! This is 99% over-processed goods that barely pass for food, but I don't care. This trifle is so easy to make and is a repeat crowd-pleaser. You could certainly put the homemade twist on this recipe by making your own cake and whipping your own cream. I'm sure it would taste heavenly, but I love the "throw it together" nature of the original recipe. 

Normally, the only berries in this trifle are blueberries but today is the 4th of July. I had to make it red-white-and-blue, so I topped it off with raspberries for the occasion. Also, the original recipe from Pampered Chef uses two packages of lemon pudding. I found that it was too much lemon, so substituting one of those packages with the cheesecake flavor helped to balance out the flavor better. I also doubled the amount of white chocolate because chocolate is not something that should you should be stingy about!

Ingredients
1 large frozen pound cake
2 lemons
1 & 1/2 cups milk
1 (12oz.) container Cool Whip, thawed
1 small package lemon instant pudding & pie filling
1 small package cheesecake flavored instant pudding & pie filling
2 to 3 clam shell packs blueberries (approx 1 pint)
4 squares (1 oz. each) white baking chocolate

Directions
1. 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; set aside. Juice lemon. Sprinkle lemon juice over pound cake; toss . 
2. 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. 
3. 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. 
4. 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. 

Serves 10