* 1 frozen prepared pound cake (16 oz)
* 1 lemon
* 1 1/2 cups milk
* 1 (8oz) container sour cream
* 1 container cool whip
* 2 packages (3.4 oz each) lemon instant pudding
* 1 pint blueberries
* 1 square (1 oz) white chocolate for baking (I used 1 oz white chocolate chips and food processed the heck out of them)
Cut pound cake into 1 inch cubes. Zest one lemon and set aside. Juice the lemon and sprinkle lemon juice over pound cake and toss gently. Combine milk, sour cream, half of the cool whip, and reserved lemon zest, whisk until smooth. Add pudding mix, whisk until begins to thicken.
Set aside 10 blueberries for garnish. To assemble place 1/3 of the cake on the bottom, top with 1/3 blueberries, grate 1/4 of chocolate over, and top with 1/3 of the pudding mix. Repeat layers 2 more times. Use remaining cool whip to make rosettes or dollops on top- place a blueberry on each dollop and sprinkle remaining chocolate on top.
**side note- I used all of the cool whip in the mixture- whoops!- but it still tasted heavenly.**