With fork, mash 1/4 cup of the blueberries in small bowl. Stir in 2 tablespoons of the Eagle® Brand and lemon juice. Halve pound cake horizontally. Spread blueberry mixture on cut side of bottom of cake; add cake top. Cut lengthwise into 4 strips; cut crosswise into 1-inch thick pieces. With mixer, beat remaining Eagle® Brand, pudding mix and milk in large bowl. Fold in sour cream. Set aside 1/4 cup of the pudding mixture. In 2 to 2 1/2-quart clear glass bowl, layer half of the pound cake pieces, half of the remaining pudding, half of the remaining blueberries and half of the raspberries. Repeat layers. Spoon on reserved pudding mixture. Cover and chill at least 2 hours. Store leftovers covered in refrigerator.
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