PAMPERED CHEF’S LEMON BLUEBERRY TRIFLE
1 frozen prepared pound cake (16 ounces)
2 lemons
1 1/2 cups milk
1 container (8 ounces) sour cream
1 container (8 ounces) frozen whipped topping, thawed, divided
2 packages (3.4 ounces each) lemon instant pudding and pie filling
1 pint fresh blueberries (about 2 cups)
1 square (1 ounce) white chocolate
2 lemons
1 1/2 cups milk
1 container (8 ounces) sour cream
1 container (8 ounces) frozen whipped topping, thawed, divided
2 packages (3.4 ounces each) lemon instant pudding and pie filling
1 pint fresh blueberries (about 2 cups)
1 square (1 ounce) white chocolate
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 .
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.
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.
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.
Haylee’s Note:
My friend, Lindsay, posted a picture of this on her Instagram and I couldn’t get it out of my mind. I only let about 3 days go by before making it myself. We loved it! It was a huge hit—especially with our freshly picked lemons from Grandma’s tree! Enjoy! Original recipe found HERE.
My friend, Lindsay, posted a picture of this on her Instagram and I couldn’t get it out of my mind. I only let about 3 days go by before making it myself. We loved it! It was a huge hit—especially with our freshly picked lemons from Grandma’s tree! Enjoy! Original recipe found HERE.
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