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“This recipe was adapted from The Pampered Chef. To reduce fat and calories, omit chocolate chips and substitute vanilla/plain non-fat yogurt for the sour cream and angel food cake for the pound cake. Can be made the night before.”

Ingredients Nutrition


  1. Cut pound cake into 1-inch cubes; place in large bowl.
  2. Zest lemon using short strokes; set aside.
  3. Juice lemon. Sprinkle lemon juice over pound cake; toss gently.
  4. 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.
  5. Set aside 12 blueberries and 12 chocolate chips for garnish.
  6. To assemble trifle, place 1/3 of the cake cubes into bottom of chilled bowl. Top with 1/3 of the blueberries. Sprinkle the chocolate chips over blueberries. Top with of the pudding mixture, pressing lightly. Repeat layers 2 more times.
  7. Top with remaining whipped topping. Garnish with blueberries and remaining chocolate chips.
  8. Cover with plastic wrap. Chill for at least 30 minutes.

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