Fruity Shortcut
1 whole (about 14 oz.) pound cake
3 cups sliced fresh, canned or frozen fruit
8 oz. Cool Whip
Cut cake into 14 slices, 1/2-inch thick. Place 7 of the slices on
individual dessert plates. Spoon half the fruit onto cake slices,
allowing about 3 Tbs. for each; top with half the whipped topping, allowing
about 4 Tbs. for each. Repeat layers, ending with dollops of whipped topping.
Suggested fruits:
Sliced fresh strawberries or peaches
Sliced canned peaches, apricots or pears, drained
Canned crushed pineapple, drained
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