11 - 20 of 51 for sara lee pound cake
Keep cakes frozen. Melt chocolate ... into chocolate. Slice pound cake into "very ... refrigerate. Remove sides from springform pan. Frost with Cool Whip.
Cut cake into thin layers and alternate with softened ice cream, fudge sauce, and Brickle Bits in spring-form pan. Freeze until firm.
Ahead of time, ... until stiff. Slice cake into thin slices ... with strawberries. Place in refrigerator immediately. Best if made 4-6 hours ahead of time.
Cook pudding with ... in half. Slice pound cake thinly, about 1/8 ... strawberries. Repeat, making as many layers as you can. Garnish top with whole berries. Chill.
In large bowl, ... bottom then place pound cake on top of ... then preserves. Add more pudding. Repeat layers until reach top of bowl. Chill for 1 hour.
Mix above ingredients and let it chill (it should set up in 5 minutes). Mix in 1 (8 oz.) container of Cool Whip. Chill and serve.
Cut the cake into 1/4 inch ... until ready to serve, up to 3 days. Spoon the trifle into glass bowls and garnish with candied cherries. Makes 8-10 portions.
Put chocolate chips ... butter. Mix. Slice pound cake lengthwise into six ... for design. Decorate with almonds and cherries. Chill 1 hour before serving.
Combine undrained pineapple, ... 5 minutes. Cut cake horizontally in thirds. ... Sprinkle with almonds. Freeze before slicing for easier slicing. Serves 12.
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