My mother's cousin shared this recipe more than 50 years ago. Our family has enjoyed it ever since, especially on a hot New Mexico day! It can be made the day before. —Vickie Britton, Hobbs, New Mexico
Strawberry Cream Cheese Pound Cake
Ingredients
- 1 loaf (10-3/4 ounces) frozen pound cake, thawed
- 1 package (8 ounces) cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 1/3 cup lemon juice
- 1 carton (12 ounces) frozen whipped topping, thawed, divided
- 1 container (16 ounces) frozen sweetened sliced strawberries, thawed, divided
Directions
- Cut pound cake into 1/2-in. slices; place in bottom of a 13x9-in. baking dish. In a large bowl, beat cream cheese until smooth. Beat in milk and lemon juice until blended. Fold in 2-2/3 cups whipped topping and 1-1/2 cups strawberries with juice.
- Spread mixture over pound cake. Top with remaining whipped topping. Refrigerate, covered, at least 4 hours or overnight. Top with the remaining 1/2 cup strawberries in juice before serving.
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