BLUEBERRY AND WHITE CHOCOLATE NAPOLEONS

1 (3.4 ounce) package white chocolate or vanilla instant pudding mix
1 1/2 cups cold milk
1 1/3 cups fresh blueberries, divided
1 (11.75 ounce) loaf frozen pound cake, thawed

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.

Servings: 6
Source: U.S. Highbush Blueberry Council