Blueberry Trifle - cooking recipe

Ingredients

2 (3 ounce) packages instant vanilla pudding
4 cups nonfat milk
1 teaspoon almond flavoring
1 poundcake, cut into 1-inch cubes
16 ounces frozen blueberries
1/2 pint whipping cream
1/4 cup sugar

Preparation

Combine pudding mixes and milk according to package directions. Add almond flavoring to mixture.
Layer 1/3 of pudding mixture on bottom of trifle dish. Layer 1/3 of pound cake cubes over pudding. Layer 1/3 of blueberries over pound cake.
Repeat layering of pudding, cake and blueberries twice.
Chill for 3-10 hours.
When ready to serve, beat whipping cream and sugar at fast speed for 3-4 minutes until desired consistency.
Spread whipped cream on top of trifle and serve.
*** Also great with 'Zaar #18601 as the cake base! ***.