| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dessert | 10 | Servings | ||
INGREDIENTS
| 1 | 10.75-oz frozen pound | |
| cake thawed | ||
| 1 | 3.5-oz lemon instant | |
| pudding mix | ||
| 1 | 21-oz blueberry pie | |
| filling | ||
| 1 | 8-oz frozen whipped | |
| topping thawed | ||
| 2 | T | 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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