Strawberry And Cream Pound Cake(Low Fat) - cooking recipe

Ingredients

2 fat-free Entenmann's golden pound cakes
1 (16 oz.) pkg. light Cool Whip
1 qt. fresh strawberries, sliced

Preparation

Slice pound cake into 1 1/2-inch slices.
Line the bottom of a 9 x 12-inch loaf pan (can be metal or glass) with sliced pound cake.
Cover the pound cake with half of the Cool Whip.
Wash and slice strawberries and layer over Cool Whip.
Cover the strawberries with the remaining Cool Whip.
Chill in refrigerator for approximately 1 hour.
Chilling allows the fruit to settle and the Cool Whip to set for easier serving.
Serves approximately 12, based on size of slices.