Raspberry Stuffed Lemon Cheesecake Cups

  Sweet little Peanut, Avery, has become my BEST kitchen helper lately.  She BEGGGGS me to cook something, so she can help.  Bread dough is her favorite by far, because she gets to play in the flour on the island … Continue reading

White Chocolate Lemon Blueberry Trifle

Easter is almost here! And with it comes excitement, anticipation and rejoicing.

Easter simply represents Life. New life, in Christ!

How appropriate that we celebrate Easter during Spring, when things are hatching and blooming. When new shoots of green are finally peeking through the dull of brown winter ground.

099The fresh promise of new beginnings surround us. God is present in nature each and every time you step out your front door and smell the fresh air, hear the birds singing happily in the trees, and feel the sun beating down on your face.

With this week, comes the anticipation of family time, dinner with baked hams, creamy potatoes and green bean bundles. (recipe coming later this week) Family traditions for little ones…like Easter baskets, Resurrection cookies (recipe coming soon), egg hunts and nibbling the ears off chocolate bunnies!

  And let’s not forget dessert…..fresh plump blueberries, a creamy lemon pudding with the sweet crunch of white chocolate!  This simple dessert is sure to be a hit!

White Chocolate Lemon Blueberry Trifle

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  • 1 loaf Frozen Prepared Pound Cake (16 Oz)
  • 1 whole Lemon, Zested And Juiced
  • 2-1/2 cup Milk or Heavy Whipping Cream for an EXTRA decedent dessert
  • 8 ounces, weight Sour Cream
  • 2 – 8 ounces, weight Extra Creamy Cool Whip, Thawed 
  • 2 packages (3.4 Oz Each) Lemon Instant Pudding
  • 2 pints Fresh Blueberries
  • 1/2 cup White Chocolate Chips, Finely Chopped & Divided

Preparation Instructions

  Cut pound cake into 1 inch cubes. Place in a large bowl. Zest lemon and set aside zest. Juice lemon over pound cake, stirring and watching for seeds.

In a medium bowl, combine sour cream, milk, 1 whipped topping and reserved lemon zest. Whisk until smooth, then add pudding mix. Blend until mixture begins to thicken.  If too thick, add more milk.

Wash and dry blueberries, setting aside 20 or so for garnish.

To Assemble:

In your trifle bowl layer 1/3 of the cake, 1/3 of the blueberries. Sprinkle chopped up white chocolate chips generously over blueberry layer . (I used a hand-held crank cheese grater or food chopper to do this.) Top with 1/3 pudding mixture. Spread evenly and repeat layers 2 more times. End with 2nd container of cool whip spread or piped on.

 

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Garnish with blueberries, lemon curls and more white chocolate if desired.  Serve chilled.

(this trifle can be made ahead, even the night before if that helps you)

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Fresh, easy, delicious….

Enjoy!

  More importantly, this time of year is a vivid reminder of Christ, and the sacrifice He made by giving His life so that we could be made new.

Oh how beautiful, oh how wonderful, is my Saviour’s love for ME!

  ~T