Lemon Blueberry Trifle

1. 1

   Cut pound cake into 1-inch cubes. Place in a large bowl. Zest lemon and set aside zest. Juice lemon over the pound cake, stirring and watching for seeds.

2. 2

   In a medium bowl, combine sour cream, milk, half of the whipped topping and reserved lemon zest. Whisk until smooth, then add pudding mixes. Blend until mixture begins to thicken.

3. 3

   Wash and dry blueberries, setting aside 20 or so for garnish.

4. 4

   To assemble, in your trifle bowl layer 1/3 of the cake, 1/3 of the blueberries. Grate white chocolate chips generously over the blueberry layer. (I used a handheld crank cheese grater.) Top with 1/3 of the pudding mixture. Spread evenly and repeat layers 2 more times. Reserve 1/4 cup white chocolate chips for garnish.

5. 5

   Pipe remaining Cool Whip onto the top of the trifle and decorate with reserved blueberries. Grate a bit more white chocolate on top, then sprinkle with remaining white chocolate chips, left whole.

6. 6

   Refrigerate 30 minutes or more before serving. (This trifle can be made ahead, even the night before if that helps you.)

7. 7

   Fresh, easy, delicious!

* Per serving · 4 servings · Values may vary.