- 1 14-oz. can sweetened condensed milk (not evaporated)
- 1 ½ cups cold water
- 2 tsp. grated lemon rind
- 1 3 ½-oz. pkg. vanilla pudding and pie filling mix
- 2 cups (1 pint) whipping cream, whipped
- 4 cups cubed pound cake
- 4 cups fresh or thawed frozen blueberries
In a large bowl, combine condensed milk, water, and lemon rind; mix well. Add pudding mix; beat until well blended. Chill 5 minutes. Fold in whipped cream. Spoon 2 cups of pudding mixture into a 4-qt. glass bowl. Top with 1 cup cake cubes, 2 cups blueberries, then half the remaining pudding mix. Continue layering the cake cubes, then the blueberries, and the remaining pudding mixture. Chill at least 4 hours.
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