| 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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