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!
16 oz frozen prepared pound cake
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.