Blueberry Trifle

• 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

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! ***.

instant vanilla pudding, nonfat milk, almond flavoring, poundcake, blueberries, whipping cream, sugar

Taken from www.food.com/recipe/blueberry-trifle-118950 (may not work)