Lemon-Blueberry Trifle - cooking recipe

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

Preparation

Cut pound cake into 1/2-inch cubes; arrange in a dessert bowl. Prepare pudding mix according to directions; pour over pound cake.
Spoon pie filling over pudding; spread whipped topping over pie filling.
Cover with plastic wrap; chill overnight.
Sprinkle with toasted almonds before serving.