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Lemon-Blueberry Trifle Recipe

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This recipe for Lemon-Blueberry Trifle, by , is from Godwin Family Reunion Cookbook 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
May DuPuis
Added: Wednesday, January 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (10 3/4-ounce) frozen pound cake, thawed.
1 (3 1/2-ounce) pkg lemon instant pudding mix
1 (21-ounce) can blueberry pie filling
1 (8-ounce) container frozen whipped topping, thawed.
2 tbsp sliced almonds, toasted

Directions:
Directions:
Cut pound cake into 1/2 inch cubes; arrange in a 2-qt. dessert bowl. Prepare pudding mix according to directions; Pour over pound cake. Spoon pie filling over pudding, and spread whipped topping over pie filling. Chill. Sprinkle with toasted almonds.
Note: A 4-ounce pkg chocolate instant pudding mix and cherry pie filling can be substituted to make a Chocolate-Cherry Trifle.

Number Of Servings:
Number Of Servings:
10 servings
Preparation Time:
Preparation Time:
20 min.
Personal Notes:
Personal Notes:
Yum-Yum-Yum.

 

 

 

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