Name: Strawberry Cream Cheese Pound Cake
Prep time: 20 min
Yield: 24 servings
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

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Strawberry Cream Cheese Pound Cake

24 servings

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

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

Instructions

1 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.

2 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.