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.
Combine the mashed banana, milk, and banana liqueur in a bowl
elts.
Layer half of pound cake cubes, half of bananas, and
Melt butter in a skillet on grill. Add sugar, lemon juice and rum flavoring.
Stir well.
Cook until sugar dissolves (2 to 3 minutes), stirring constantly. Add bananas and strawberries.
Cook until bananas are soft but not mushy (about 2 minutes).
Serve over pound cake or vanilla ice cream.
Makes 4 servings.
Mix applesauce with cinnamon and cardamom; chill.
Whip sour cream until fluffy; fold in honey and orange rind.
Chill.
Toast both sides of pound cake slices.
Top with banana slices.
Heap applesauce mixture over bananas and top with a spoon of sour cream.
Sprinkle with brown sugar and pecan halves.
n the poaching liquid.
Pound Cake:
Adjust the oven rack
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
To prepare Banana Snack Cake:.
Preheat oven to 350\
First, make the pound cake.
Preheat the oven to
Make lemon pound cake the day before and refrigerate
rumbly.
To make the pound cake: sift together the flours, baking
n a large bowl, mix pound cake dry ingredients; set aside.
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.
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.
Cut pound cake in half lengthways.
Put fresh fruit in between cake.
Put top on.
Put Cool Whip over top and frost cake, then arrange fresh fruit on top of cake.
minutes.
Brush the pound cake slices with the melted butter
Cut pound cake in half horizontally (or in