ver medium heat, stirring, for 5 to 6 minutes, or until
Slice each pound cake into 4 slices and place in the bottom of a 9 X 13 inch pan.
Slice the bananas and place them on top of the pound cake slices.
In a medium sized bowl, combine the 2 pudding mixes and the 3 cups milk and mix well.
Stir in the sweetened condensed milk and mix well.
Pour this liquid mixture over the cake and banana slices.
Refrigerate for one hour until set.
Top with Cool Whip and serve.
n a large bowl, mix pound cake dry ingredients; set aside.
rumbly.
To make the pound cake: sift together the flours, baking
Cut 12 (2/3-inch thick) slices of pound cake.
Place 6 slices of pound cake on your work surface.
Spread on one slice 5 tablespoons of softened ice cream.
Smooth the edges of the sandwiches, if necessary.
Place another slice of pound cake on top; press down.
Wrap in plastic wrap and place in freezer. Repeat with remaining slices.
Serve within a month.
minutes.
Brush the pound cake slices with the melted butter
Preheat oven to 350.
Combine all ingredients.
Pour into greased, floured 10\" tube pan.
Bake 45-50 minutes.
Do not remove from pan until ready to glaze.
Cajun Pound Cake Glaze: Cook all ingredients except the sugar until the margarine is melted.
Add the sugar and glaze the cake.
Place cherries in large flutes of greased Bundt pan.
Drain pineapple, reserving syrup.
Combine 1/2 cup drained pineapple, brown sugar, melted butter and 3 tablespoons of pineapple syrup. Spoon into Bundt pan on top of cherries.
Prepare pound cake mix according to package directions, using pineapple syrup for liquid. Stir in lemon peel, vanilla and remaining crushed pineapple.
Spoon into pan.
Bake at 325\u00b0 for 60 to 65 minutes.
Cool in pan for 5 minutes.
Turn out on wire rack or serving plate to complete cooling.
MAKING THE POUND CAKE.
Preheat the oven to
Follow package directions for pound cake mix except omit liquid and substitute sour cream.
Beat all ingredients well. Pour mixture into a 9 x 5-inch loaf pan.
Bake at 350\u00b0 in oven for 60 minutes.
Cool for 10 minutes before removing from pan.
Cut pound cake into slices.
Make a layer in the bottom of 9 x 13-inch pan.
In large mixing bowl, beat cream cheese until fluffy.
Gradually beat in pudding powder, alternately with milk until smooth.
Mix glaze and strawberries in another bowl.
Spoon over cream mixture.
Spread whipped topping over strawberry layer. Garnish with strawberries if desired.
Chill several hours.
Mix egg yolks and confectioners sugar until blended.
Cream butter; add sugar mixture, coffee beans, boiled water and vodka or rum.
Slice Sara Lee pound cake in 5 layers.
Spread mixture on all layers, except top.
Spread top with milk, mixed into melted chocolate chips.
.Trim crusts from pound cake, cut cross-wise in 3/4 inch slices.
Cut each slice diagonally into triangles.
Place slices in bottom of 2 1/2 quart clear glass bowl.
Brush generously with sherry.
Spoon berries evenly over the slices.
Whisk milk and pudding mix in a large bowl until creamy and thickened.
Refrigerate 15 minutes until set.
Pour mixture over berries.
Refrigerate trifle 10 minutes.
Spread cool whip on top, and cover with plastic.
Refrigerate until served.
For the Lemon Pound Cake:
Preheat oven to 325\
nch square baking dish. Place pound cake chunks in the prepared baking
br>Coat both sides of pound cake with cooking spray or brush
First, make the pound cake.
Preheat the oven to
Make lemon pound cake the day before and refrigerate
make the pudding according to the directions on the box.
cut the pound cake up into small cubes and put into a bowl or serving platter or cake pan.
pour pudding over cubbed pound cake.
put the cool whip on top of the pudding. sprinkle the mini chocolate chips over the cool whip.
refrigerate for an hour, serve!
Break pound cake into small pieces.
Put 1/2 pound cake in 9 x 9-inch pan.
Top with 1/2 Cool Whip.
Top Cool Whip with 1/2 crushed Heath bars.
Repeat with remaining ingredients.
Cover and refrigerate for at least 3 hours.