Lemon Blueberry Trifle: A Late July 4th Dessert

You know how it goes.  You have all the ingredients together, all set to whip up a great dessert for the July 4th Holiday, and time gets in the way.  By the time shopping, packing, traveling, unpacking, and cleaning was done at the lake camp on Friday, there was no time for preparing the dessert before the guests were arriving.  Saturday morning rolls around.. should be plenty of time to whip it up now… no, not a chance.  Between fixing breakfast and making snacks for the day on the lake, it was just not in the plan.

Never fear, though.  Two days after July 4th..drum roll, please..  we have our Lemon Blueberry Trifle.

Nothing like extending the Holiday celebration with a little more dessert!  We used a Paul Deen Brown Sugar Pound Cake and we toasted the almonds.  Here’s the recipe:

Printed from COOKS.COM

1 (10 oz.) pound cake or angel food cake
1 sm. pkg. lemon instant pudding
1 can blueberry pie filling
1 (8 oz.) Cool Whip
2 tbsp. sliced almonds or chopped pecans

Cube the cake and place in bottom of a 2 quart bowl. Mix the pudding according to directions and pour over cake. Spoon pie filling on as next layer. Cover with Cool Whip and sprinkle on the nuts. Keep refrigerated.

May try variation: use chocolate pudding and cherry pie filling.



Posted on July 6, 2011, in Home, Recipes and tagged , , , , , . Bookmark the permalink. 4 Comments.

  1. Hi, Better late than never is what I always say and I am sure the trifle was delicious. Blueberries are a favorite of mine and are so good for you.

  2. One of my favorite sayings, too. Yes, it is very good (just had a sampling) and how can you miss with pudding, cake and blueberries! Thanks for your visit to Boyd Street, Karen!

  3. Thanks for looking! Just took a look at your blog and am seeing some recipes I like! My tomatoes will be ready any day now, too…

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