Break the aero chocolate into smaller bars.
Melt the Aero chocolate with the cream in medium-high heat and remove the mixture until it completely melts.
Cut the Sara Lee pound cake into slices and place it flat on serving dish until you form on the bottom of the dish a layer of pound cake.
Pour the mixture on top of the layer of cake.
Crush the flake and add on top of the mixture.
Keep in the fridge for 1 hour to cool.
Use a Sara Lee ( or any other Brand) Frozen Loaf Pound Cake Thawed.
Whisk together Pudding Mix and Half & Half.
Let stand 5 minutes.
Split Cake into 3 horizontal layers.
Place Bottom Layer on Bottom of Serving Plate.
Top with Half of the Pudding.
Repeat Layers.
Top with third cake layer.
Combine Confectioner's Sugar, Cocoa and enough water to reach a spreading consistency.
Spread over top of Cake and let glaze drizzle down the side.
Cook Time is time to set up & Chill.
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.
Melt chocolate in bowl over saucepan of hot water.
Break up pound cake and place in kitchen mixer.
Add sugar, cocoa, butter, almonds and Amaretto and mix until completely smooth.
Roll mixture into small balls.
Roll balls in chocolate with your hands and place on kitchen paper.
When all the balls are completed start again and re-coat all balls.
Store in airtight container.
thinly slice remaining berries. Cut cake horizontally into 3 slices. Place
nd floured 9-inch round cake pans.
Bake at 350
Drain the pineapple and mix the juice with the almond extract.
Slice the pound cake into three layers.
Drizzle the pineapple juice over the cake layers.
Combine the pineapple, pudding mix and Cool Whip and spread between the cake layers and over the top and sides.
Sprinkle with almonds and refrigerate at least 1 hour before serving.
Cut cake in half. Slice ice cream.
Alternate layers of ice cream and cake. Frost with Cool Whip.
Put back in freezer until ready to serve.
Slice 1 cup strawberries and set aside. Cut cake into 10 slices. Line bottom of 12 x 8-inch baking dish with cake slices. Top with 1 cup sliced strawberries, 1 cup of the blueberries and all the whipped cream. Place strawberry halves and remaining 1/3 cup blueberries on the whipped topping to create a flag design. Refrigerate until ready
to serve.
Make instant pudding.
Put aside and allow to gel.
Slice pound cake.
Layer ingredients in punch bowl in following order: pound cake, strawberries with some juice, crushed pineapple with some juice, spoon some pudding over the pineapple and place banana slices over pudding.
Continue making layers until within 2 to 3 inches of top of bowl.
Fill in top space with Cool Whip.
Garnish with sliced cherries and pecan halves.
DIVIDE one package (12) Sara Lee Classic Dinner Rolls using a
Mix together cake mix, pudding, water, oil, eggs, butter flavoring and vanilla.
Pour short half into greased sheet cake pan.
Mix sugar and cinnamon.
Sprinkle over batter.
Pour rest of batter over top.
Bake in 350\u00b0 oven for 20 minutes.
Cool 10 minutes, then drizzle glaze over the top.
Combine undrained pineapple, whipped topping and pudding mix. Let stand 5 minutes.
Cut cake lengthwise in thirds.
Spread 1/3 pudding mixture over bottom layer of cake.
Top with second layer. Repeat layering, ending with pudding.
Chill 30 minutes. Sprinkle with sliced almonds and garnish with pineapple slices. Serves 12.
Slice the pound cake into 1/2 in thick slices.
Toast in a 350 degree farenheit oven until browned.Trim the edges to square off and place them in the bottom of a 7x11 glass baking dish.
Combine the fruit with the 2 tablespoons of the flour and sugar.
Put the fruit mixture on top of the cake.
To make the crisp topping, combine the 1 cup flour with the brown sugar, salt, cinnamon and butter.
Sprinkle on top of the fruit. Drizzle with the cream.
Bake for 45-50 minutes, until the top is crisp.
Put a layer of cake squares into bowl.
Put a layer of cherries, layer of French vanilla pudding and a layer of pineapple.
Keep alternating the layers until all ingredients are used.
Top with Cool Whip.
Sprinkle with pecans.
Refrigerate.
Slice pound cake lengthwise 3 times.
Spread Cool Whip on first layer.
Next, layer about 3 pineapple slices on top of Cool Whip.
After that, put the bananas, strawberries or really any other fruit you want or even use 2 fruits if you want.
Repeat directions for the next 2 slices.
If strawberries are frozen, thaw.
Mix your pudding according to instructions on back of package.
Slice pound cake in bottom of dish; put a layer of cake, then pour 1/2 of your pudding on top of cake, then add crushed pineapple.
Now add sides of dish with cake and another layer over pineapple, then rest of pudding mix, then add strawberries.
Top with Cool Whip.
Slice 1 cup of the strawberries; set aside.
Halve remaining strawberries; set aside.
Line bottom of 12 x 8-inch baking dish with cake slices.
Top with 1 cup of sliced strawberries, 1 cup of blueberries and all of the Cool Whip.
Place strawberry halves and remaining 1/3 cup of blueberries on Cool Whip to create a flag design.
Refrigerate until ready to serve.
Makes 15 servings.
Mix sugar, sour cream and coconut together; let set for 10 minutes.
Place 2 sections of cake in pan or glass dish.
Cover with mixture.
Place remaining cake on top of bottom layer.
Mix whipped topping with remaining mixture and frost whole cake. Refrigerate several hours.
Great next day!
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!