Blueberry and White Chocolate "Napoleons"

A delectable cream-filled pastry topped with fresh blueberries.

Recipe Details:

Servings 6
Prep Time: 10 min
Cook Time: None

Ingredients

1 1/3 cups Naturipe® Farms blueberries, washed and divided
1 package (3.4 oz.) white chocolate or vanilla instant pudding mix
1 1/2 cups cold milk
1 loaf (11.75 oz.) frozen pound cake, thawed

Directions

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 until golden. Place one cake slice on each of 6 serving plates. Spoon the blueberry-pudding mixture onto the pound cake slices, dividing evenly. Top each with another slice of cake. Garnish with about 1 tablespoon of the reserved pudding and 1 tablespoon reserved blueberries and serve immediately.

Recipe courtesy of U.S. Highbush Blueberry Council.

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