Lemon Blueberry Trifle - cooking recipe

Ingredients

1 (16 ounce) prepared poundcake
1 lemon
1 1/2 cups milk
1 (8 ounce) container sour cream
1 (8 ounce) container fat-free whipped topping, thawed, divided
2 (3 1/2 ounce) packages instant lemon pudding mix
1 pint fresh blueberries (about 2 cups)
1 cup white chocolate chips

Preparation

Cut pound cake into 1-inch cubes; place in large bowl.
Zest lemon using short strokes; set aside.
Juice lemon. Sprinkle lemon juice over pound cake; toss gently.
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 and 12 chocolate chips for garnish.
To assemble trifle, place 1/3 of the cake cubes into bottom of chilled bowl. Top with 1/3 of the blueberries. Sprinkle the chocolate chips over blueberries. Top with of the pudding mixture, pressing lightly. Repeat layers 2 more times.
Top with remaining whipped topping. Garnish with blueberries and remaining chocolate chips.
Cover with plastic wrap. Chill for at least 30 minutes.