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Recipe Name: Lemon-blueberry Trifle Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 10

1 10.75-oz frozen pound
cake thawed
1 3.5-oz lemon instant
pudding mix
1 21-oz blueberry pie
1 8-oz frozen whipped
topping thawed
2 Tablespoon(s) Sliced Almonds, Toasted
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
piefilling. Chill. Sprinkle with toasted almonds. Yields 10
servings.NOTE: A 4-ounce package of chocolate instant pudding mix and
cherry piefilling can be substituted for lemon pudding and blueberry
pie fillingto make a Chocolate-Cherry Trifle.MAGAZINE ARTICLEFAYE
WILLAMSPINEVILLE, LA.From a collection of my mother's (Judy Hosey)
recipe box which containedlots of her favorite recipes, clippings, etc.
Downloaded from Glen's MMRecipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 117
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: <1mg
Sodium: 153.4mg
Potassium: 76.4mg
Carbohydrates: 26.3g
Fiber: <1g
Sugar: 9.3g
Protein: <1g

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