My sister sent this recipe to me, and it's a great summertime dessert...nice and light but oh-so-delicious. Of course, it's better with homemade pound cake, but store-bought will work just fine. I omitted the white chocolate, but I'm sure it would be a tasty addition. And, if you don't have any lemon pudding on hand, you can do what I did and use vanilla pudding with some lemon extract. Worked like a charm.
Lemon Blueberry Trifle
1 1/2 c. milk
2 tbsp. lemon juice (the juice of one lemon)
16 oz. pound cake, cubed
8 oz. whipped topping
1 pint blueberries
8 oz. sour cream
2 4 serving pkgs. instant lemon pudding
1 lemon for garnish
1 oz. grated white chocolate (1 square), optional
Sprinkle lemon juice over cubed pound cake and set aside. Add sour cream and pudding to milk. Fold in 6 oz. of the whipped topping, reserving the rest for garnish. Stir until mixture starts to thicken. In trifle dish, layer as follows: Pound cake, blueberries, white chocolate, pudding mixture, until all is used. For top of trifle, pipe 10 rosettes of whipped topping around edge and top each rosette with a blueberry. Slice the lemon into thin slices and cut in half. Place the lemon slices between the rosettes. Any leftover white chocolate goes in the middle of the rosette circle on top of the trifle. Chill for 20 minutes to set and serve.