Pound Cake Dessert
Pound Cake, premade or boxed pound cake mix
1/2 c. Water
3 oz. pkg Raspberry jello
1/4 c. Seadless Raspberry Jam
8 oz. Cream Cheese
1/3 c. Cold Milk
12 oz Cool Whip
3.3 oz. box White Chocolate *or* Cheesecake Pudding
Fruit of Choice - sliced strawberries or kiwi, raspberries, blueberries, etc
If using a pound cake mix, make cake according to package directions. Cool completely.
Bring water to a boil in the microwave. Add jello powder & stir until dissolved. Add jam, whisking until smooth.
Cut the pound cake in half lengthwise (so you have two rectangle pieces that are long & thin). Using a pastry brush, brush both pieces with the raspberry jam mixture & let soak in.
In a bowl whisk cream cheese & milk until smooth. Add cool whip & pudding mix. Mix well (will be thick).
Place one cake layer on a serving plate. Spread about 1/3 of the cream cheese mixture over the cake layer. Top with 2nd layer & frost entire cake with remaining cream cheese mixure. Arrange fruit around the base & on top of the cake.
1/2 c. Water
3 oz. pkg Raspberry jello
1/4 c. Seadless Raspberry Jam
8 oz. Cream Cheese
1/3 c. Cold Milk
12 oz Cool Whip
3.3 oz. box White Chocolate *or* Cheesecake Pudding
Fruit of Choice - sliced strawberries or kiwi, raspberries, blueberries, etc
If using a pound cake mix, make cake according to package directions. Cool completely.
Bring water to a boil in the microwave. Add jello powder & stir until dissolved. Add jam, whisking until smooth.
Cut the pound cake in half lengthwise (so you have two rectangle pieces that are long & thin). Using a pastry brush, brush both pieces with the raspberry jam mixture & let soak in.
In a bowl whisk cream cheese & milk until smooth. Add cool whip & pudding mix. Mix well (will be thick).
Place one cake layer on a serving plate. Spread about 1/3 of the cream cheese mixture over the cake layer. Top with 2nd layer & frost entire cake with remaining cream cheese mixure. Arrange fruit around the base & on top of the cake.
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