| 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.
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