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LEMON-BLUEBERRY DESSERT 
1 (10 3/4 oz.) frozen pound cake or angel food cake if desired
1 sm. pkg. instant lemon pudding
1 can blueberry pie filling
1 (8 oz.) container Cool Whip
2 tbsp. sliced, toasted almonds

Cut pound cake into 1/2 inch cubes, arrange in 2 quart dessert bowl. Prepare pudding mix according to package directions. Pour over pound cake. Spoon pie filling over pudding and spread Cool Whip over all. Chill. Sprinkle with nuts. Yield: 10 servings.
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