Stir almond extract into Cool Whip.
Line bottom of 3-quart trifle dish or glass bowl with pound cake which has been cut into small pieces.
Alternate layers of cake, strawberries, pudding, Cool Whip and almonds, ending with Cool Whip.
Garnish with almonds and whole strawberries.
Chill at least 8 hours.
Yield: 8 to 10 servings.
Coarsely chop almonds. Cut pound cake into 1 inch cubes;
Prepare boiled custard, using 3 tablespoons of flour.
Spread all pound cake slices with preserves.
Line bottom and sides of trifle dish or glass bowl with some of pound cake.
Sprinkle with macaroon crumbs and 1/3 of sherry.
Cover with 1/3 custard. Repeat layers 2 more times, beginning with pound cake.
Cover; chill 6 to 24 hours.
Whip cream with confectioners sugar.
Cover Trifle with whipped cream; decorate with almonds.
glass trifle bowl begin assembly by placing a layer of pound cake slices
f three 8x4 loaf pans with parchment paper--do NOT grease
.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.
n bowl. Mash berries coarsely with fork. Let stand until juices
n the bottom of a trifle or glass bowl. Drizzle half
In a large trifle bowl, cover bottom and sides with pound cake, soak with sherry and add fruit.
Make up jello according to directions.
Pour over fruit until covered (use leftover for kids).
Put in fridge to harden.
Make up custard omitting 1 cup of milk.
Pour in bowl, cover with plastic wrap and put in fridge for 1 hour.
Take out of bowl, mix custard, pour over jello and let settle.
Top with whipped cream.
Slice pound cake (1/4-inch thick) and line bottom of large rectangular pan (9 x 13) with pound cake. Make Jell-O (as directed) and pour while warm over pound cake. Spoon crushed pineapple over Jell-O. Make pudding (as directed) and pour over pineapple. Spread Cool Whip over top, covering all. Refrigerate. Add strawberries just before serving. Best made day before needed.
Prepare pudding with milk and chill.
Line large glass bowl with pound cake slices.
Sprinkle slices with the orange liqueur. Top with peach slices.
Reserve 1 cup Cool Whip.
Fold remaining Cool Whip into chilled pudding.
Continue layering until bowl is almost filled, ending with pudding.
Top with remaining Cool Whip, garnishing with sliced almonds or a few slices of peaches.
In a glass brandy snifter or fruit bowl, start with pound cake and place each layer on top of the last.
Make 2 or 3 layers of each.
End with Cool Whip and place several whole strawberries on the top.
Serves 12 to 15.
sh sieve into a bowl with the crumbled blue cheese.
f pound cake with cooking spray or brush with additional melted butter.
Grill pound cake
nch square baking dish. Place pound cake chunks in the prepared baking
First, make the pound cake.
Preheat the oven to
undt pan; dust the pan with flour.
To make the
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.
Line deep dish bottom and sides with slices of pound cake. Combine Eagle Brand milk, instant vanilla pudding mix and cold water.
Chill at least 5 minutes.
Whip cream and fold in strawberries and bananas, then fold into pudding, milk and water chilled mixture.
Pour into dish lined with pound cake.
Garnish with fresh strawberries and chill until very cold and set.
minutes.
Brush the pound cake slices with the melted butter and