Below you can find more information about blueberry and white chocolate "napoleons"

A delectable cream-filled pastry topped with fresh blueberries. Makes 6 servings


(200 gm) 1 1/3 cups Naturipe Farms™ blueberries, washed and divided
(95 gm) 1 package (3.4 oz.) white chocolate
or vanilla instant pudding mix
(360 gm) 1 1/2 cups cold milk
1 loaf (11.75 oz.) 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.