Blueberry Pound Cake Parfait

Step 1

Prepare vanilla pudding as directed and then place in the fridge to chill

Step 2

While the pudding is chilling make the compote (blueberry sauce)

Step 3

In a medium size saucepan over medium low heat combine half the blueberries, the water, lemon juice and sugar.

Step 4

Bring contents to a to a simmer, stirring occasionally for ten minutes.

Step 5

Next, add the remaining blueberries and continue simmering for an additional 8 minutes, stirring frequently.

Step 6

Remove pan from heat and set aside allowing it to cool.

Step 7

Cut a pound cake into small bite size pieces that will fit into the shot glass. Then place two or three pieces of the cake in the bottom of the glass.

Step 8

Next spoon in a layer of blueberry compote.

Step 9

Then spoon in a layer of vanilla pudding.

Step 10

Repeat alternating the compote and pudding until the glasses are filled

Step 11

Top off with whipped cream