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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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Whipped cream and lemon pudding are combined in the fluffy topping for this yummy pound cake that's layered with raspberry jam. Ingredients:
3/4 cup whipping cream |
1 tablespoon confectioners' sugar |
2 (3 1/2 ounce) cartons lemon pudding, hunt's snack pack |
1 loaf frozen pound cake, thawed (10 3/4 oz.) |
1/3 cup raspberry jam, divided |
Directions:
1. In a small mixing bowl, beat cream until soft peaks form. Add confectioners' sugar; beat until stiff peaks form. Place pudding in a bowl; fold in whipped cream.
2. Split cake into three horizontal layers. Spread half of the jam over the bottom layer; repeat layers. Top with third cake layer.
3. Cut into slices; dollop with pudding mixture.
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