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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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3rd place winner submitted by Connie Streck. I found this recipe in The Evening Times Holiday Cookbook newspaper. I have not tried this recipe, but I'm posting this for safe keeping. Ingredients:
8 ounces cream cheese, softened |
1/2 cup sugar |
1 teaspoon cinnamon |
1 teaspoon pure orange extract |
6 ounces cool whip, thawed |
1 cup whole cranberry sauce |
1/2 cup milk |
1 teaspoon pue vanilla extract |
10 1/2 ounces fresh pound cake or 10 1/2 ounces frozen pound cake, thinly sliced |
sliced almonds (optional) |
orange slice (optional) |
Directions:
1. In a large bowl beat together cream cheese, sugar, cinnamon and 1/2 teaspoon of the orange extract.
2. Gently stir in Cool Whip and the cranberry sauce. Set aside.
3. In a small bowl combine milk, vanilla and the remaining 1/2 teaspoon orange extract.
4. In an 8x8x2-inch dish arrange 1/3 of the cake slices.
5. Top with 1/3 of the cream cheese mixture; repeat twice more.
6. Sprinkle with additional small amount cinnamon.
7. If desired, garnish before serving with almonds and orange slices.
8. Cover and chill in refrigerator at least 2 hours or up to 24 hours before serving.
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