Lemon-blueberry trifle

10 Servings

Ingredients

Quantity Ingredient
1 (10.75-oz) frozen pound cake; thawed
1 pack (3.5-oz) lemon instant pudding mix
1 can (21-oz) blueberry pie filling
1 carton (8-oz) frozen whipped topping; thawed
2 tablespoons Sliced almonds; toasted

Directions

Cut pound cake into ½-inch cubes; arrange in a 2-quart dessert bowl.

Prepare pudding according to package directions; pour over pound cake.

Spoon pie filling over pudding, and spread whipped topping over pie filling. Chill. Sprinkle with toasted almonds. Yields 10 servings.

NOTE: A 4-ounce package of chocolate instant pudding mix and cherry pie filling can be substituted for lemon pudding and blueberry pie filling to make a Chocolate-Cherry Trifle. MAGAZINE ARTICLE

FAYE WILLAMS

PINEVILLE, LA.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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