Recipes

Instructions:

1.  Let cream cheese and Fruitfull® bars soften at room temperature.

2.  Slice thick pound cake slices in half to make 2 thin square slices.  Cut off the tops to make them square.

3.  Whip cream cheese with a hand mixer at medium speed once softened.  Mix in sugar.  Add Fruitfull® Raspberry Cream Bars when they begin to soften but are still cold, and whip until mixed.

4.  Lay 3 thin slices of pound cake on a platter, edge to edge, and frost with 1/3 of the raspberry/cheese mixture.  Spread almost to the edge.  Place 3 more slices of pound cake on top and frost with 1/3 or the raspberry/cheese mixture.  Place 3 more thin slices of pound cake on top of this and frost with remaining raspberry/cheese mixture.  Place in freezer for at least one hour to firm it up.

5.  Remove from freezer at least 45 minutes before serving.  Garnish with cool whip and fresh raspberries.  Slice and serve.

Recipe submitted by:

Judy Clark
Indiana