1 (10 oz.) pound cake or angel food cake
1 sm. pkg. lemon instant pudding
1 can blueberry pie filling
1 (8 oz.) Cool Whip
2 tbsp. sliced almonds or chopped pecans

Cube the cake and place in bottom of a 2 quart bowl. Mix the pudding according to directions and pour over cake. Spoon pie filling on as next layer. Cover with Cool Whip and sprinkle on the nuts. Keep refrigerated.

May try variation: use chocolate pudding and cherry pie filling.