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Lemon-Blueberry Trifle Recipe

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This recipe for Lemon-Blueberry Trifle is from Godwin Family Reunion Cookbook 2007, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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