1 (10 3/4 oz. to 12 oz.) frozen ready to serve pound cake
1 c. heavy or whipping cream
1 (1.6 oz. to 1 1/2 oz.) peanut brittle, ground
2 tbsp. raspberry or strawberry preserves

With sharp knife, slice cake horizontally into 3 layers. Whip cream. Set aside 1 tbsp. ground brittle and fold rest into cream. Place one layer cake on serving platter; spread with 1 tbsp. preserves, then 1/2 cup cream, repeat until on top. Cover whole cake with cream. Sprinkle with rest of brittle. Refrigerate. Serves 8.