Categories: Desserts

Ingredients

• 1 tablespoon sugar
• zest of 1 lemon
• 1 cup heavy cream
• 1 teaspoon vanilla
• 4 slices of a Sarah Lee frozen pound cake cut into small cubes
• 1 cup canned blueberry pie filling, chilled
• whipped cream for topping

Directions

1. In a small bowl, combine sugar and lemon zest until sugar becomes moist.

2. In a medium bowl, combine heavy cream, vanilla and all but 1 teaspoon of the sugar/lemon zest mixture.

3. Beat mixture with an electric mixer until medium-firm peaks form.

4. Spoon or pipe a layer of cream mixture into the bottom of each jar or small trifle dish. Add a layer of blueberry filling and then cake, saving two or three pieces for the tops of each.

5. Repeat cream and filling layers; top with whipped cream and reserved cake cubes.

6. Sprinkle with a few strings of reserved zest.

7. Serve immediately.

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