Free Recipe Lemon-Blueberry Trifle
Recipe Type: D Recipes
Recipe Preparation: chill
Cooking Temperature:
Recipe Serves: 10
Ingredients for Lemon-Blueberry Trifle Recipe
1 (10.75-oz) frozen pound
-cake; thawed
1 pk (3.5-oz) lemon instant
-pudding mix
1 cn (21-oz) blueberry pie
-filling
1 ct (8-oz) frozen whipped
-topping; thawed
2 tb Sliced almonds; toasted
Lemon-Blueberry Trifle Preparation
Cut pound cake into 1/2-inch cubes; arrange in a 2-quart dessert bowl. Prepare pudding according to package directions; pour over pound cake. Spoon pie filling over pudding, and spread whipped topping over pie filling. Chill. Sprinkle with toasted almonds. Yields 10 servings. NOTE: A 4-ounce package of chocolate instant pudding mix and cherry pie filling can be substituted for lemon pudding and blueberry pie filling to make a Chocolate-Cherry Trifle. MAGAZINE ARTICLE FAYE WILLAMS PINEVILLE, LA. From a collection of my mother”s (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen”s MM Recipe Archive, .
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