No Bake Berries and Cream Cake
This decadent dessert starts with a store bought pound cake. Add a faux pastry cream topping, some whipped cream and fresh berries, and you have an easy but elegant summer time dessert.
Servings: 16 servings
Calories: 115kcal
Ingredients
- 1 Family Size Sara Lee Frozen Pound Cake thawed
- 8 ounces cream cheese softened
- 1/4 cup sugar
- 1 3 oz. box instant vanilla pudding
- 1.5 cups cold milk
- 1 8 oz. container Cool Whip Whipped Topping, thawed
- 4 cups fresh berries
Instructions
- Sliced pound cake into 3/4 inch slices. Layer the slices in the bottom of a 9 x 13 inch pan.
- With an electric mixer, beat the cream cheese and sugar until smooth.
- In a separate bowl, whisk together the pudding mix and milk and smooth. Let stand 5 minutes, or until partially set. Add pudding to cream cheese and mix until smooth.
- Fold Cool Whip into the pudding mixture until well combined. Spread the pudding mixture over the pound cake in an even layer. Cover and refrigerate for at least 2 hours, or until ready to serve.
- Just before serving, top cake with fresh berries. Enjoy!
Nutrition
Serving: 1g | Calories: 115kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 80mg | Fiber: 1g | Sugar: 10g