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.