Looking for Lemon-Blueberry Trifle

Does anyone have the recipe for Lemon Blueberry Trifle? A host requested it, and I thought I had it, but I do not. Also, trifle recipes do not really show a lot of products- any ideas how to show more product?

Lemon Blueberry Trifle (All the Best, page 91)

1 frozen prepared pound cake (16 ounces)
2 lemons
1 1/2 cups milk
1 container (8 ounces) sour cream
1 container (8 ounces) frozen whipped topping, thawed, divided
2 packages (3.4 ounces each) lemon instant pudding and pie filling
1 pint fresh blueberries (about 2 cups)
1 square (1 ounce) white chocolate for baking
1. Cut pound cake into 1-inch cubes; place in large colander bowl. Using a lemon Zester, make several lengthwise scores in one lemon, top to bottom; slice into 6 slices. Cut each slice in half and set aside for garnish. Zest remaining lemon using short strokes; set aside. Juice lemon. Sprinkle lemon juice over pound cake; toss .
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 12 blueberries for garnish. To assemble trifle, place 1/3 of the cake cubes into bottom of chilled bowl. Top with 1/3 of the blueberries. Grate 1/4 of the chocolate over blueberries. Top with of the pudding mixture, pressing lightly. Repeat layers 2 more times, reserving the remaining grated chocolate for garnish. Spread remaining pudding over entire top of trifle, creating a smooth surface.
4. Attach open star tip to a decorator; fill with remaining whipped topping. Decorate by piping 12 rosettes around edge of bowl. Place one lemon slice between rosettes and one reserved blueberry on each rosette. Grate remaining chocolate in center.
Yield: 10 servings or 20 sample servings
Nutrients per serving: Calories 410, Total Fat 18 g, Saturated Fat 12 g, Cholesterol 85 mg, Carbohydrate 56 g, Protein 5 g, Sodium 460 mg, Fiber 1 g

Hi there! I actually have a great recipe for Lemon Blueberry Trifle that I can share with you. Here it is:Ingredients:
- 1 lemon pound cake, cut into cubes
- 1 cup fresh blueberries
- 1 package instant lemon pudding mix
- 1 cup milk
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Lemon zest for garnish (optional)Instructions:
1. In a large bowl, prepare the lemon pudding mix according to package instructions using 1 cup of milk. Set aside.
2. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
3. Gently fold the whipped cream into the prepared lemon pudding.
4. In a trifle dish or large glass bowl, layer half of the lemon pound cake cubes on the bottom.
5. Top with half of the lemon pudding mixture.
6. Sprinkle half of the blueberries on top.
7. Repeat the layers with the remaining ingredients, ending with a layer of blueberries on top.
8. Cover and refrigerate for at least 2 hours, or overnight.
9. Before serving, garnish with lemon zest if desired.
10. Enjoy your delicious Lemon Blueberry Trifle!As for showing more product in trifle recipes, you can try adding layers of different types of fruits or adding a layer of whipped cream or custard in between the cake and fruit layers. You can also top the trifle with additional fruit, nuts, or chocolate shavings. Get creative and have fun with it! Hope this helps.