Blueberry Trifle

Fast, easy and a kid pleaser. Can be made the day before and chilled overnight so it's great for dinner parties, too. Very impressive looking if you have a trifle dish or tall glass bowl.

• Ready In: 3 hrs 15 mins
• Serves: 8-10

Ingredients

• 2 (3 ounce) packages instant vanilla pudding
• 4  cups nonfat milk
• 1  teaspoon  almond flavoring
• 1  poundcake, cut into 1-inch cubes
• 16  ounces frozen blueberries
• 1⁄2 pint  whipping cream
• 1⁄4 cup sugar

Directions

1. Combine pudding mixes and milk according to package directions. Add almond flavoring to mixture.
2. Layer 1/3 of pudding mixture on bottom of trifle dish. Layer 1/3 of pound cake cubes over pudding. Layer 1/3 of blueberries over pound cake.
3. Repeat layering of pudding, cake and blueberries twice.
4. Chill for 3-10 hours.
5. When ready to serve, beat whipping cream and sugar at fast speed for 3-4 minutes until desired consistency.
6. Spread whipped cream on top of trifle and serve.
7. *** Also great with 'Zaar #18601 as the cake base! ***.