Blueberry and White Chocolate “Napoleons”

Make blueberries a part of your daily routine: Grab a Boost of Blue!


About This Recipe

Recipe: Blueberry and White Chocolate “Napoleons”


  • 1 package (3.4-ounces) white chocolate or vanilla instant pudding mix
  • 1-½ cups cold milk
  • 1-13 cups fresh blueberries, divided
  • 1 loaf (11.75 ounces) frozen pound cake, thawed


  1. In a medium bowl, beat pudding mix into milk until well blended, about 2 minutes
  2. Let stand for 5 minutes
  3. Remove 13 cup pudding to a small bowl
  4. Cover and refrigerate
  5. Into the remaining pudding, fold 1 cup of the blueberries
  6. Cut the pound cake into 12 thin slices
  7. Toast the slices until golden and place one cake slice on 6 serving plates
  8. Spoon the blueberry-pudding mixture onto the pound cake slices, dividing evenly
  9. Top each with another slice of cake
  10. Cover loosely and refrigerate for 30 minutes
  11. Just before serving, garnish each with about 1 tablespoon reserved pudding and 1 tablespoon reserved blueberries

Number of servings (yield): 6

Subscribe for Updates

Enjoy all the latest blueberry information and inspiration! Subscribe to our monthly newsletter for a delicious boost of blue, delivered right to your inbox. Be the first to get the latest recipes and ideas, healthy living tips, blog posts, and more.