Blueberry and White Chocolate “Napoleons”

Instructions

1. In a medium bowl, beat pudding mix into milk until well blended, about 2 minutes
2. Let stand for 5 minutes
3. Remove ¹⁄₃ 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