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Blueberry Lemon Trifle

1 (18.25-ounce) package yellow cake mix

1 (3-ounce) package instant lemon pudding mix

4 cups fresh blueberries, rinsed and drained well

1 (12-ounce) container non-dairy whipped topping

1. Prepared cake according to package directions in a 13 x 9 x 2-inch baking pan. Cool.
2. Meanwhile, prepare lemon pudding according to package directions and refrigerate for 1 hour.
3. Fold the entire container of whipped topping into the pudding.
4. Cut cake into 1-inch cubes.
5. Place a layer of cake cubes on the bottom of a trifle bowl or similar glass container with straight sides. Spoon a layer of pudding over the cake cubes, then a layer of blueberries. Repeat process until all ingredients are used, ending with the pudding. Refrigerate for several hours before serving.

Makes 12 to 15 servings.