Blueberry Peach Truffle

• 2 c. fresh or dry pack frozen blueberries, thawed
• 1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
• 1 1/2 c. cold water
• 2 tsp. lemon juice
• 1 (3 1/2 oz.) pkg. instant vanilla pudding
• 2 c. (1 pt.) whipping cream, whipped
• 4 c. pound cake cubes (1 frozen pound cake)
• 1 lb. ripe fresh peaches, seeded, pared and chopped (about 2 1/2 c.) or 1 (29 oz.) can sliced peaches, well drained and chopped

1. In large bowl combine sweetened condensed milk, water and lemon juice; mix well.
2. Add pudding mix; beat until well blended. Chill 5 minutes.
3. Fold in whipped cream.
4. Spoon 2 cups pudding mixture into 4-quart glass serving bowl; top with half the cake cubes, the peaches, half the remaining pudding mixture, the remaining cake cubes, then the blueberries and remaining pudding mixture.
5. Spread to 1 inch of edge of bowl.
6. Chill at least 4 hours.

blueberries, condensed milk, cold water, lemon juice, instant vanilla pudding, whipping cream, cake, peaches

Taken from www.cookbooks.com/Recipe-Details.aspx?id=984645 (may not work)