Lemon Blueberry Trifle

I love trifles. I don't know what it is about them, but I think they are beautiful and incredibly delicious. This trifle is no different. While in Arizona, we had a BBQ at my mom's house after a fun day at the Children's Museum. I have made this trifle many times before and thought it would make a great dessert for the day.

It was fantastic! I love how quick it is to put together. With storebought pound cake and the use of instant pudding, it is an easy-peasy dessert that will wow a crowd!

Lemon Blueberry Trifle

16 oz frozen prepared pound cake

2 lemons

1 1/2 cups milk

8 oz sour cream

8 oz cool whip

2 pkgs (3.4 oz each) lemon instant pudding

1 pint blueberries

White chocolate chunks or shavings

Cut pound cake into 1" cubes; place in large bowl. Sprinkle with lemon juice. In another bowl, combine milk, sour cream, and half of the cool whip; whisk until smooth. Add pudding mix and whisk until mixture thickens.

Place 1/3 of pound cake cubes in bottom of trifle dish. Top with blueberries, white chocolate, and pudding. Repeat layers 3 times. Garnish with cool whip rosettes, blueberries, and white chocolate. Cut lemon slices and place in between rosettes, if desired.