3 cups fresh blueberries, divided
1 cups sugar
1 cup heavy whipping cream
1 tablespoon confectioners' sugar
8 slices pound cake (half of a 10 - ounce frozen cake)
1 2 -ounce package vanilla pudding and pie filling mix
1 cups milk
1 teaspoon vanilla extract
In a medium-sized bowl, place 2 cups blueberries; stir in sugar. With a fork, mash one-third of the blueberries. In another bowl, whip cream and confectioners' sugar; set aside. Cut pound cake into 1-inch cubes. Prepare pudding as directed, using only 1 cups milk; place plastic wrap or waxed paper directly on pudding. Stir vanilla into cooled pudding; fold in half of the sweetened whipped cream.
In 8 parfait or wine glasses or in dessert bowls, arrange alternate layers of cake cubes, sugared blueberries, and pudding, repeating twice. Cover loosely with plastic wrap; chill. Just before serving, top with remaining whipped cream and blueberries. Sprinkle with toasted almonds and top with mint leaves, if desired.
Yield: 8 portions
Source: U.S. Highbush Blueberry Council
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