1 (10 3/4 oz.) frozen pound cake, thawed
1 (3 1/2 oz.) pkg. lemon instant pudding mix
1 (21 oz.) can blueberry pie filling
1 (8 oz.) container Cool Whip, thawed
2 tbsp. sliced almonds, toasted

Cut pound cake into 1/2 inch cubes. Arrange in a 2 quart dessert bowl. Prepare pudding mix according to package directions, pour over pound cake.

Spoon blueberry filling over lemon filling, spread Cool Whip over pie filling. Chill. Sprinkle with toasted almonds. 10 servings.

NOTE: A 4 ounce package chocolate instant pudding mix and cherry pie filling can be used to make chocolate cherry trifle.