Lemon Blueberry Trifle (Sugar Free)

1. 1

   Cut pound cake into cubes and place in large colander. Sprinkle juice from 1 lemon over cake. Toss gently.

2. 2

   In separate bowl combine milk, sour cream and half of whipped topping, whisk until smooth. Add pudding and whisk until pudding begins to thicken.

3. 3

   Set 10 blueberries aside for garnish (optional). Place 1/3 of cake in bottom of bowl(glass bowl make a pretty presentation). Top with 1/3 of blueberries. Then top with 1/3 of the pudding mixture and spread evenly. Repeat layers 1-2 more times.

4. 4

   You can decorate the top with remaining whipped cream and reserved berries if you would like.

* Per serving · 4 servings · Values may vary.

No additional tips available.