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:
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.
Have to watch my Food Network shows on Sunday morning and Rachel Ray had this Greek Green Pastitsio recipe that sounds delicious. Simple enough to prepare and healthy with its chard for a green veggie. One reviewer says the mint and dill make it perfectly seasoned. I think anything with feta cheese will stand out. Another reviewer said it is a perfect Greek Mac n Cheese. Can’t wait to try it.. For the full recipe, click Rachel Ray’s Green Pastitsio recipe page here.