| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dessert |
10 |
Servings |
INGREDIENTS
| 1 |
|
(10.75-oz) frozen pound cake; thawed |
| 1 |
pk |
(3.5-oz) lemon instant pudding mix |
| 1 |
cn |
(21-oz) blueberry pie filling |
| 1 |
ct |
(8-oz) frozen whipped topping; thawed |
| 2 |
tb |
Sliced almonds; toasted |
INSTRUCTIONS
Cut pound cake into 1/2-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, http://www.erols.com/hosey.
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”