This is a Swedish Chef exclusive recipe. Welcome Spring! A trifle is made in layers. Therefore, try using a clear trifle dish or glass bowl to show all of the layers.
Ingredients:
2 3.4oz. boxes instant lemon pudding
3½ c. whole milk
6 oz. package Keebler lemon flavored Simply Made Cookie Thins (crumbled)
2 pt. fresh blueberries, rinsed and dried
2 16oz. Sara Lee pound cakes (you may not need all of the second cake)
2 8oz. tubs Cool Whips, thawed
Limoncello*
1 lemon, zested (used for garnish)
*If you prefer not to use alcohol, make a simple syrup infused with lemon rind
Mix pudding with milk using a whisk or electric mixer. Refrigerate and allow to thicken.
Empty cookies into Ziploc bag. Break into small pieces using a rolling pin. Save some of the smaller crumbs for the topping.
Remove pound cake from packaging. Cut lengthwise into fourths and cut widthwise into approximately half inch pieces.
Place one layer of pound cake into trifle dish. Fill up first layer, trying to fit as many pieces to fill all spaces. Cut into smaller pieces, if necessary. Drizzle limoncello over the pound cake.
Add a layer of the lemon pudding, spreading to the sides with a spoon. Add a layer of Cool Whip, about a half of a container. Spread to the edges with a spoon.
Sprinkle blueberries over Cool Whip. Sprinkle larger broken cookie pieces over the blueberries.
Repeat the layering process, starting with the pound cake. Add the last layer of pound cake and drizzle with limoncello. Top with Cool Whip. Decorate the top with blueberries, remaining cookie pieces (in small crumbs) and zest of one lemon.
Refrigerate 4 - 6 hours before serving.
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