Lemon Blueberry Trifle Recipe
Sponge Cake Recipes and Angel Food Cake Recipes


Lemon Blueberry Trifle

1 (10-ounce) pound cake or angel food cake
1 small package lemon instant pudding
1 can blueberry pie filling
1 (8-ounce) Cool Whip
2 tablespoons sliced almonds or chopped pecans

Cube the cake and place in the bottom of a 2-quart bowl. Prepare the pudding according to directions and pour over the cake. Spoon the pie filling on as the next layer. Cover with Cool Whip and sprinkle evenly with nuts. Refrigerate until ready to serve. Refrigerate leftovers.
Variation: Use chocolate pudding and cherry pie filling.


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