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

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 pie filling over pudding and spread whipped topping over pie filling. Chill. Sprinkle with toasted almonds or coconut. Yield 10 servings.

Note: A 4 ounce package chocolate instant pudding mix and cherry pie filling can be substituted for lemon pudding mix and blueberry pie filling to make a Chocolate Cherry Trifle.