1 (10.75-oz) frozen pound
1 pk (3.5-oz) lemon instant
1 cn (21-oz) blueberry pie
1 ct (8-oz) frozen whipped
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.
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.