Lemon Blueberry Trifle

My friend made this for our small group a few weeks ago and my taste buds danced- never mind the fact I'm currently a little nuts-o about blueberries. There's a guy at our local farmers market that has the BEST blueberries- oh my- I've probably spent over $100 this season on blueberries alone. We froze 10 pints of them so I can make blueberry pie this Thanksgiving along with blueberry pancakes and blueberry scones all Fall and Winter long. It's my nod to Little House and the Prairie (I love that book!) Anyway- I digress (I do that often...) I begged and pleaded on my knees for the recipe (actually, I emailed her and she emailed me back...in like 15 minutes- what a gal!) It is SO good- I made it the other night for my mom's last night visiting here (she had been here for 3 weeks- oh how I miss her!) Check it out, then do yourself a favor and make it...and try to not eat it all in one sitting...with the bowl between your legs and a spoon in your hand watching Cake Boss (not that I speak from experience...)

Ingredients:

* 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.**

:) Katie

So much to share!

Good grief! Has it been long enough? I go into summer every year dreaming about carefree days where much will get accomplished and all will be happy and tanned by the end of it and about halfway through I wake up. We are one busy crew here! Especially add to it the fact that I'm now 15 weeks pregnant (yipee!) and exhaustion pretty much made the first half of the summer nothing but a hot, sunshiney blur. It's been like 900 degrees here for about the last 2 months- I believe we skipped right over spring and got into the dead of summer within a matter of days and here we stand. So- not only do I have 2 beasties to chase after, but I'm 15 weeks pregnant, trying desperately to NOT gain 60 lbs with this one (it's ugly...really, really ugly), and possibly living on the surface of the sun- whew! BUT, I'm back (for now) and boy do I have a lot to share...we have the craft room set up (it's not quite done yet- but almost!) and I LOVE IT!! The color is perfect, the crown Derek and Nate put up is perfect, the furniture is perfect (I'll tell you about my cutting table another time) and it's a great spot to go and create. Never mind the fact I have about 30 unfinished projects or things I'd like to do (which I should probably do in the next 5 months- I somewhat recall newborns being kind of a time-suck...that's all a blur too...) Anywho- I'm back and ready to post! Maybe when school starts it'll be better?? Maybe not...

:) Katie