Pound Cake Fluff 6 Ingredient Dessert
Author Catherine’s Plates
- 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.