Blueberry and White Chocolate “Napoleons”
Make blueberries a part of your daily routine: Grab a Boost of Blue!
Ingredients
- 1 package (3.4-ounces) white chocolate or vanilla instant pudding mix
- 1-½ cups cold milk
- 1-1⁄3 cups fresh blueberries, divided
- 1 loaf (11.75 ounces) frozen pound cake, thawed
Instructions
- In a medium bowl, beat pudding mix into milk until well blended, about 2 minutes
- Let stand for 5 minutes
- Remove 1⁄3 cup pudding to a small bowl
- Cover and refrigerate
- Into the remaining pudding, fold 1 cup of the blueberries
- Cut the pound cake into 12 thin slices
- Toast the slices until golden and place one cake slice on 6 serving plates
- Spoon the blueberry-pudding mixture onto the pound cake slices, dividing evenly
- Top each with another slice of cake
- Cover loosely and refrigerate for 30 minutes
- Just before serving, garnish each with about 1 tablespoon reserved pudding and 1 tablespoon reserved blueberries
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