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| 1 | (10.75-oz) frozen pound cake; thawed |
| 1 Packung | (3.5-oz) lemon instant pudding mix |
| 1 Dose | (21-oz) blueberry pie filling |
| 1 Karton | (8-oz) frozen whipped topping; thawed |
| 2 Esslöffel | almonds toasted, sliced |
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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.
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
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