Lemon-Blueberry Trifle
5 ingredients
4 steps
Ingredients
- 1 (10 3/4 oz.) frozen pound cake, thawed (Sara Lee)
- 1 (3 1/2 oz.) pkg. lemon instant pudding mix
- 1 (21 oz.) can blueberry pie filling
- 1 (8 oz.) container frozen whipped topping, thawed
- 2 Tbsp. sliced almonds, toasted
Directions
-
1Cut pound cake into 1/2-inch cubes; arrange in a dessert bowl. Prepare pudding mix according to directions; pour over pound cake.
-
2Spoon pie filling over pudding; spread whipped topping over pie filling.
-
3Cover with plastic wrap; chill overnight.
-
4Sprinkle with toasted almonds before serving.
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