Dixie's Blueberry Trifle

1 frozen prepared pound cake (16 oz.)
2 lemons
1 1/2 c. milk
1 container sour cream (8 oz.)
1 container frozen whipped topping, thawed, divided
2 packages (3.4 oz.) lemon instant pudding and pie filling
1 pint blueberries
1 square (1 oz.) baking white chocolate

1. Cut the pound cake into 1-inch cubes; place in large colander bowl. Zest one lemon, set aside. Juice same lemon. Sprinkle lemon juice over pound cake cubes, toss gently.

2. 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 10 blueberries for garnish. To assemble the trifle, place 1/3 of the cake cubes into the bottom of a 10-cup serving bowl. Top with 1/3 of the blueberries. Grate 1/4 of the white chocolate over blueberries. Top with 1/3 of the pudding mixture, spreading evenly. Repeat layers two more times. Reserve remaining chocolate for garnish.

4. Fill remaining whipped topping in an icing decorator. Pipe 10 rosettas around edge of serving bowl. Score remaining lemon lengthwise; slice lemon into slices. Cut each slice in half and place between rosettas. Place one reserved blueberry on each rosetta. Grate remaining chocolate in center. Refrigerate at least 30 minutes before serving.

Notes for emily: I love this well - as well as my parents, Ben, and my kids. YUM. My mother made it up for us for Mothers' Day. How nice.

Here are some notes from Dixie: "I added more milk to thin the pudding, it was too stiff. Ialso cheated as I had only 1 lemon pudding, so I used 1 lemon and one white chocolate with some lemon juice drops!" It was still delicious.

Of course my mom didn't do the rosettas, I assumed she just spread the whipped topping and then "decorated" it with the lemons, blueberries, and white chocolate.