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.
Cut pound cake in half horizontally (or in
n the poaching liquid.
Pound Cake:
Adjust the oven rack
First, make the pound cake.
Preheat the oven to
ottoms & sides of three 8x4 loaf pans with parchment paper--do
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!
Slice a frozen loaf pound cake, thawed, horizontally in half. Spread soft style cream cheese on bottom layer; then top with preserves (your choice).
Replace top layer of cake.
Top with soft style cream cheese and melted preserves.
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.
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 into 8 slices.
In small bowl, combine butter, brown sugar, and cinnamon and mix to combine.
Spread on one side of pound cake and cover the butter mixture with chopped pecans.
Grill cake slices on two sided grill for 2-3 minutes until cake is heated and pecans are browned and fragrant.
Drizzle with ice cream topping to serve. Serves 8.
Line bottom of 12 x 8-inch baking dish with 8 slices pound cake loaf.
Top with blueberries, strawberries and Cool Whip. Design \"stars and stripes\" with 3 cups halved strawberries and 1/3 cup blueberries.
Refrigerate at least 1 hour.
Store leftover dessert in refrigerator.
Makes 15 servings.
Slice thawed pound cake horizontally in half.
Spread soft cream cheese on bottom layer, then top with preserves.
Replace top layer.
Top with soft-style cream cheese and melted preserves.
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.
ven to 300oF. Butter a loaf pan carefully and dust with
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
Make lemon pound cake the day before and refrigerate
rumbly.
To make the pound cake: sift together the flours, baking
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.