Blueberry Chocolate Punch Bowl Trifle

Sometimes you need a large dessert for a dinner party, potluck or family gathering.  Recently I had 16 people (one being an infant who has not had the privilege of tasting anything but milk) invited for dinner and needed a large dessert to accompany the main meal.  As it is blueberry season I wanted to use  the berries in the mix but was looking for something different.  As everyone likes chocolate (most everyone) I made this LARGE punch bowl dessert based on a chocolate cake.  

You may have eaten a Black Forest Cherry Cake or Trifle and this is similar in that a chocolate cake is layered with a blueberry filling and chocolate pudding.  Not many blueberry desserts are paired with chocolate but I thought it would be good and I was correct in my assumption. 

I used a punch bowl to build this trifle so when I say this is a large dessert I mean it is HUGE.  It will serve 20 or more guests generous servings so it does make a perfect dessert for a large gathering.  Of course if you want a "normal" size dessert cut everything down and use about one-third of the ingredients.

During the year different fruit fillings can be substituted for the blueberries but in August blueberries seems to be the perfect pick. I have also included the recipes for Blueberry Puree, Blueberry Pie Filling and Homemade Chocolate Pudding if you would like to make everything homemade.

Blueberry Chocolate Punch Bowl Trifle 
1 9x13-inch prepared chocolate cake, homemade, cake mix or purchased
1 cup blueberry puree*

3-4 cups blueberry pie filling* or 2 cans (If using canned add 2 tablespoons water to thin out the filling.)
2 packages chocolate instant pudding prepared with 3 cups milk OR 3 cups homemade chocolate pudding*
4-5 cups whipped cream or whipped topping or large tub Cool Whip
Fresh blueberries for garnish
Chocolate curls for garnish

Make sure cake is cold before beginning. 

Use a very large bowl such as a punch bowl or divide into two smaller bowls. 

Prepare chocolate pudding with 3 cups of milk or make the homemade pudding.  Mix with 2 cups whipped topping.  Lay aside until needed.

Cut prepared cake into medium size cubes.

Layer in punch bowl as follows:

1.  ⅓ cake cubes
2.  ⅓ blueberry puree
3.  ⅓ blueberry filling
4.  ⅓ mixed chocolate pudding
Repeat two more times.  Top with remaining 2 cups whipped topping.  Garnish with fresh blueberries and chocolate curls.  Chill at least 3 hours or overnight.

Makes lots–about 20 servings.  

*Recipes follow.

Cube the cake and lay about ⅓ in the bottom of punch bowl.  Dribble the blueberry puree over cake cubes.  Cover with about ⅓ of the pie filling.  Layer the pie filling with a mixture of chocolate pudding and whipped topping.  Make 3 layers of the cake, blueberry puree and filling and pudding.  Top everything off with more whipped topping.  

 The layers show up nicely in a clear punch bowl.

Decorate the top with fresh blueberries and chocolate curls.

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Blueberry Puree
1 cup blueberries, fresh or frozen
2 tablespoons sugar (can use more if you like it sweeter)
1 tablespoon lemon juice
¼ cup water

Place all ingredients in blender and whiz until completely blended and smooth.  This doesn’t have to be sieved to take out any solids because it will blend into the cake.  

Makes approximately 1 cup.

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Blueberry Pie Filling
6 cups blueberries, fresh or frozen
½ tablespoons cornstarch

⅓ cup white sugar
1 tablespoon lemon juice
½ teaspoon grated lemon rind, optional
½ cup water

Mix everything together in a medium saucepan.  Cook over medium heat until thickened and bubbling.  Cook 1 minute after bubbles break the surface.  Cool and store with plastic wrap over surface. 

Makes approximately 3½ cups. 

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Because of time constraints, I used instant pudding, but this  homemade cornstarch Chocolate Pudding when cooled will make the perfect chocolate filling for your trifle.

Homemade Chocolate Pudding
½ cup white sugar
3 tablespoons cocoa
¼ cup cornstarch + 1 tablespoon (The extra tablespoon is to make a thicker pudding)
⅛  teaspoon salt
2 ¾ cups milk
2 tablespoons butter
1 teaspoon vanilla

In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens and bubbles break the surface.  Cook 1 more minutes.  Remove from heat, and stir in butter and vanilla. Cool and store with plastic wrap over the surface. 

Makes approximately 3 cups.

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 Needed:  20 people with spoons!


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