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

Cut cake into 1/2" cubes; arrange in a 2 quart dessert bowl. Prepare pudding according to directions and pour over pound cake. Spread pie filling over pudding and spread whipped topping over pie filling. Chill and sprinkle with almonds. Yield: 10 servings.

NOTE: Chocolate pudding and cherry filling or vanilla pudding and peach filling can be substituted. A delicious, cool summertime dessert.