Lemon-Blueberry Trifle - cooking recipe

Ingredients

1 (10 3/4 oz.) frozen pound cake
1 (3 1/2 oz.) pkg. lemon instant pudding mix
1 (21 oz.) can blueberry pie filling
1 (8 oz.) carton frozen whipped topping
2 Tbsp. chopped pecans

Preparation

Cut pound cake into 1/2-inch cubes.
Arrange in a 2-quart dessert bowl.
Prepare pudding mix according to package directions.
Pour over pound cake.
Spoon pie filling over pudding and spread whipped topping over pie filling.
Chill; sprinkle with pecans.