Lemon Blueberry Trifle Recipe

I made this for a party at school and everyone loved it!
It's from a Pampered Chef cook book.
It really wasn't too hard to make.
It looks really pretty at first
But after you dig in...it's a mess.
I guess it all ends up in the same place anyway!
Here's the recipe...

Prep Time: 20 minutes
Chill time: 30 minutes

Stuff you need:
1 frozen prepared pound cake (16 oz)
2 lemons
1 1/2 cups milk
1 container (8 oz) sour cream
1 container (8 oz) frozen whipped topping, thawed, divided
2 packages (3.4 oz each) lemon instat pudding & pie filling
1 pint blueberries
1 square (1 oz) white chocolate for baking

How to put it together:
1) Cut pound cake into 1-inch cubes.
Place in large colander bowl.
Zest one lemon in a separate bowl and set aside.
Juice the same lemon.
Sprinkle lemon juice over pound cake cubes.
Toss gently.

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 10 blueberries for garnish.
To assemble trifle, place on-third of the cake cubes
into the bottom of the serving bowl.
Top with one-third of the blueberries.
Using a cheese grater, grate one fourth of the chocolate
over the blueberries.
Top with one-third of the pudding mixture, spreading evenly.
Repeat layers two more time.
Reserve remaining chocolate for garnish.

4) Take a sanwich baggie and fill with remaining whipped topping.
Close up the baggie and cut the tip off of one of the corners.
Pipe ten rosettes (or blobs) around the edge of serving bowl.
Score remaining lemon lengthwise.
Slice lemon into five 1/4 inch slices.
Cut each slice in half and place between rosettes.
Place one reserved blueberry on each rosette.
Grate remaining chocolate in center.
Refrigerate at least 30 minutes before serving.
Serves 10.

For you diet nerds out there:
Nutrients per serving:
Calories 340, Total Fat 14 g, Saturated Fat 10g,
Cholesterol 70 mg, Carbohydrate 46 g, Protein 4 g,
Sodium 380 mg, Fiber 1 g