Pound Cake Fluff-6 Ingredient Dessert


Pound Cake Fluff 6 Ingredient Dessert

Course Dessert
Cuisine American
Author Catherine’s Plates


  • 9 x 13 baking dish
  • large mixing bowl
  • electric hand mixer
  • large serving spoon
  • sharp knife & cutting board


  • 2 (31oz) cans blueberry pie filling
  • 1 (16oz) container frozen Sara Lee pound cake
  • 2 (3.4oz) boxes cheesecake pudding & pie filling (dry)
  • 4 cups milk
  • 8 oz cool whip, thawed
  • 8 oz fresh blueberries, rinsed and dried


  • Pour 2 cans of blueberry pie filling into the bottom of a 9 x 13 baking dish. Evenly spread out.
  • Cut 1 container of prepared pound cake into 1 inch cubes. Evenly place the cubes of pound cake all over the pie filling.
  • In a large mixing bowl, empty 2 packages of cheesecake pudding mix. Add milk. Beat with an electric hand mixer or a wire whisk until it's thick like a pudding base.
  • Pour pudding mixture evenly all over the pound cake cubes in baking dish.
  • Spread thawed cool whip evenly over the pudding mixture. Sprinkle blueberries all over the cool whip.
  • Refrigerate for 1 hour. Use a large serving spoon to scoop out servings. Enjoy.