Blueberry-Topped Pound Cake

Ingredients:

• 1 can blueberry pie filling (or your choice, cherry or apple)
• 1 purchased pound cake or angel food cake
• 1 (8 oz.) tub Cool Whip
• 1 pkg. instant vanilla pudding
• 1 3/4 cups milk

Directions:

Make pudding using 1 3/4 cups of milk. Cut pound cake or angel food cake in half (middle of cake). When pudding is set, spread half the pudding between the layers. Spread the remaining half on the top. Top with the blueberry pie filling (or your fruit choice). Top the pie filling with cool whip. Yummy!

Easy and delicious. Would make a great Easter dessert. Hope you enjoy.

By Dorothy from New Creek, WV

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