Title: Citrus berry truffle
 Categories: Desserts, The pampere
      Yield: 10 Servings
 
  1 2/3 c  Milk
      1 c  Sour cream
      1 pk Instant lemon pudding and
           Pie filling
      1    Pre-packaged pound cake
      1    Orange or 2 tbsp orange
           Juice
      1 pt Fresh strawberries --
           Divided
      1 pt Fresh blueberries --
           Divided
      1    Banana -- sliced and
           Divided
    1/4 c  Almonds -- chopped
 
  Combine milk and sour cream in Batter Bowl.  Whisk until smooth.
  Gradually whisk in pudding, stirring until smooth and thick, about 2
  minutes. Set aside.  Cut pound cake into 1-inch cubes with Serrated
  Bread Knife (about 8 cups).  Hull strawberries wit h Tomato Corer and
  slice. Slice banana using Egg Slicer.  Place half of pound cake cubes
  in glass bowl; sprinkle with 1 tbsp orange juice.  Spoon half of
  pudding over cake. Layer half of fruit over pudding.  Repeat layers,
  using remaining pound cake, 1 tbsp orange juice, remaining pudding
  and fruit.  Cover bowl.  Refrigerate 30 minutes. To serve, sprinkle
  with almonds.