Hello! Welcome to Keeping Up with the Joneses. Thanks for stopping by! We're a young couple living in the East Arkansas/Memphis area otherwise known as The Delta, with a love for family, friends, faith and food.

We believe that some of the best memories are created at home around the dinner table, and when entertaining those you love. This little blog is where I share recipes, wine, our home and our life. Enjoy! -Kendall

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I love to try new recipes. In fact, I rarely make the same thing twice. I'm a bona-fide cookbook collector, Pinterest addict and magazine aficionado. On the blog, you'll see what I've got cooking.

I love wine, y'all, so from time to time I feature bottles I've loved. Crafts and decorating our little house are passions of mine, so you may see some of that. Thanks for stopping by!

Lemon Blueberry Trifle

Posted by Kendall Jones Tags:
I made this delicious and easy dessert over the weekend. It tastes great and looks very pretty!!
I love simple recipes...



Lemon Blueberry Trifle
click here for printer-friendly version

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) I used more than this
1 square (1 ounce) white chocolate for baking

1. 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 .

2. 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.

3. 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 1/3 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.

4. 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.

(source: Pampered Chef)

1 responses. Leave a Comment!:

Travis and Kayla said...

and it looked as good as it tasted!!!!

July 13, 2009 at 7:05 PM

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