Lemon-Blueberry Trifle

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Title: Lemon-Blueberry Trifle
Yield: 10 Servings
Categories: Dessert

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


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.