leftover yellow pound or angel food cake
1 can raspberry or blueberry pie filling
1 pkg. vanilla pudding
1 sm. container heavy cream

Makes 2 trifles.

1. Cook pudding according to directions. Let pudding cool as you follow steps 2 & 3.

2. Slice cake; place slices in bottom of 2 (8 inch) cake pans.

3. Spread pie filling over cake, 1/2 the can in each container.

4. Divide pudding in half, one half for each cake pan. Spread over pie filling.

5. Refrigerate until serving. Cover with plastic wrap.

6. Just before serving, whip 1/2 the cream (save the other half for the other portion of trifle on another night). Spread cream over pudding layer and serve.