Lemon-Blueberry Trifle
Lemon-Blueberry Trifle is an easy dinner. Made with 1 (10 3/4 oz.) frozen pound cake, thawed (sara lee), 1 (3 1/2 oz.) pkg. lemon instant pudding mix, 1 (21 oz.) can blueberry pie filling, 1 (8 oz.) container frozen whipped topping, thawed and 2 tbsp. sliced almonds, toasted, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π¨βπ³ Instructions
Cut pound cake into 1/2-inch cubes; arrange in a dessert bowl. Prepare pudding mix according to directions; pour over pound cake.
Spoon pie filling over pudding; spread whipped topping over pie filling.
Cover with plastic wrap; chill overnight.
Sprinkle with toasted almonds before serving.
π· Perfect Pairings
Complete your meal with these
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