Recipe - Lemon-Blueberry Trifle

1 (10.75oz) frozen pound
cake; thawed
1 pack (3.5oz) lemon instant
pudding mix
1 cn (21oz) blueberry pie
filling
1 ct (8oz) frozen whipped
topping; thawed
2 tablespoon Sliced almonds; toasted

Cut pound cake into 1/2inch cubes; arrange in a 2quart 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 4ounce package of chocolate instant pudding mix and cherry pie
filling can be substituted for lemon pudding and blueberry pie filling to
make a ChocolateCherry 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.