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    Lemon Blueberry Trifle


    Source of Recipe


    Aunt Saunny

    List of Ingredients




    1 (10-ounce) pound cake or angel food cake
    1 small package lemon instant pudding
    1 can blueberry pie filling
    1 (8-ounce) Cool Whip
    2 tablespoons sliced almonds or chopped pecans

    Recipe



    Cube the cake and place in the bottom of a 2-quart bowl. Prepare the pudding according to directions and pour over the cake. Spoon the pie filling on as the next layer. Cover with Cool Whip and sprinkle evenly with nuts. Refrigerate until ready to serve. Refrigerate leftovers.
    Variation: Use chocolate pudding and cherry pie filling.

 

 

 

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