1/4 lb. pound cake
1 pkg. Jello instant pudding (vanilla)
1 can blueberry filling
1 (8 oz.) Cool Whip
1 sm. pkg. sliced almonds

Cut pound cake in 40 (1 inch) squares and fill bottom of clear bowl in a separate bowl prepare instant pudding and pour over pound cake. Add blueberry pie filling over pudding. To this add Cool Whip.

Each ingredients should make a separate layer. Nothing should be mixed together. Sprinkle almond slices on top and chill before serving.