Try this Lemon-Blueberry Trifle recipe, or contribute your own.
Suggest a better descriptionCut 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. MAGAZINE ARTICLE FAYE WILLAMS PINEVILLE, LA. From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (122g) | ||
Recipe Makes: 10 | ||
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Calories: 317 | ||
Calories from Fat: 87 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.7g | 13 % | |
Saturated Fat 6.1g | 30 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 67mg | 21 % | |
Sodium 273.5mg | 9 % | |
Potassium 135.2mg | 4 % | |
Total Carbohydrate 55.7g | 16 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 53.9g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 317
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