Lemon And Blueberry Trifle - cooking recipe

Ingredients

1 (10 3/4 oz.) frozen pound cake, thawed
1 (3 1/2 oz.) lemon instant pudding mix
1 (21 oz.) can blueberry pie filling
1 (8 oz.) container whipped topping mix
2 Tbsp. sliced almonds, toasted

Preparation

Cut pound cake into 1/2-inch cubes.
Arrange in a 2-quart bowl.
Prepare pudding mix according to package directions; pour over pound cake.
Spoon blueberry pie filling over the pudding, then spread whipped topping over the blueberry pie filling. Chill.
If you wish, you may top with toasted almonds.