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Ingredientes
- 1 x (10.75-ounce) frzn lb. cake, thawed
- 1 pkt (3.5-ounce) lemon instant pudding mix
- 1 can (21-ounce) blueberry pie filling
- 1 ct (8-ounce) frzn whipped topping, thawed
- 2 Tbsp. Sliced almonds, toasted
Direcciones
- Cut lb. cake into 1/2-inch cubes; arrange in a 2-qt dessert bowl.
- Prepare pudding according to package directions; pour over lb. cake.
- Spoon pie filling over pudding, and spread whipped topping over pie filling. Chill. Sprinkle with toasted almonds.
- Yields 10 servings.
- NOTE: A 4-oz 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.
- FAYE WILLAMS
- PINEVILLE, LA.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 3g | |
| Recipe makes 10 servings | |
| Calories 14 | |
| Calories from Fat 3 | 21% |
| Total Fat 0.32g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 8mg | 0% |
| Total Carbs 2.49g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.19g | 1% |
| Protein 0.19g | 0% |
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