Ingredients for - Strawberry Cream Cheese Pound Cake
1.
1 loaf (10-3/4 ounces) frozen pound cake, thawed
5.
1 carton (12 ounces) frozen whipped topping, thawed, divided
6.
1 container (16 ounces) frozen sweetened sliced strawberries, thawed, divided
How to cook deliciously - Strawberry Cream Cheese Pound Cake
1 . Stage
Cut pound cake into 1/2-in. slices; place in bottom of a 13x9-in. baking dish. In a large bowl, beat cream cheese until smooth. Beat in milk and lemon juice until blended. Fold in 2-2/3 cups whipped topping and 1-1/2 cups strawberries with juice.
2 . Stage
Spread mixture over pound cake. Top with remaining whipped topping. Refrigerate, covered, at least 4 hours or overnight. Top with the remaining 1/2 cup strawberries in juice before serving.
Recipe information
Cooking:
20 min.
Servings per container:
2
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