Instructions: Cut pound cake into 1/2-inch cubes; arrange in a 2-quart dessert bowl.

Prepare pudding 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.

Yields 10 servings.

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

FAYE WILLAMS

PINEVILLE, LA.

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